Beef Cheek Stew with Cilantro and Cumin, Algerian Style

1. 1

   Heat 3 tablespoons of the oil in a heavy pan, add the onions and garlic, and cook until the onions are golden, adding more oil if needed.

2. 2

   Remove from the pan, and set aside.

3. 3

   Add the remaining oil, and brown the meat on all sides.

4. 4

   Return the onions and garlic to the pan, stir in the bay leaves, salt and freshly ground pepper to taste, the cumin, and all but 2 tablespoons of the cilantro.

5. 5

   Pour the chicken broth over the meat.

6. 6

   Bring to a boil, cover, and simmer very slowly for 1 1/2 to 2 hours, or until the meat is tender.

7. 7

   Take the pan off the heat, let cool, then remove the meat with a slotted spoon and cut into 1-inch cubes.

8. 8

   Return the meat to the pan, and refrigerate overnight.

9. 9

   The next day, remove any fat that has accumulated, reheat the stew over low heat, adjust seasonings, and sprinkle with the 2 tablespoons of reserved fresh cilantro leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.