Shared by Michel Thouati
Shared by Michel Thouati
Carrilleras Asadas en Lancha de Matsa (Braised Beef Cheeks)
Yield: 6 servingsTime: 30 min active + 6 h inactive
Carrilleras Asadas en Lancha de Matsa (Braised Beef Cheeks)
Yield: 6 servingsTime: 30 min active + 6 h inactiveFamily Journey
Andalusia, SpainTétouan, MoroccoGibraltar
Oran, AlgeriaParisArzew, Algeria
Nice, FranceBerkeley, CA
This recipe was shared by Michel Thouati. Read more about his family in "Preserving a Five-Century Long Link to Andalusia at Passover and Beyond" and his recipes for Orange and Olive Salad, Guizadas de Pessah (Passover Almond Macaroons), and Ice Cream Topped With Roasted Beets and Mint.
Ingredients
- 2 ½ pounds beef cheeks, cut in 3-4"x1" strips that are about ½" thick
- 3 tablespoons vegetable oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground green peppercorns
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground mace
- ½ teaspoon ground cinnamon
- ½ teaspoon granulated garlic
- 1 large yellow onion, chopped into a medium dice
Preparation
Step 1
Preheat the oven to 200F.
Step 2
Place the beef cheek slices in one layer into a baking tray or pan. Drizzle 3 tablespoons of oil on both sides of the meat. Season the meat with salt, pepper, cumin, coriander, mace, cinnamon, and granulated garlic on both sides of the meat. Sprinkle the onions around the meat in the tray. Cover the tray with aluminum foil and bake in the oven for 6 hours, until the meat is cooked through, tender and falls apart.
Step 3
Transfer the beef onto a plate and shred the beef into medium sized pieces with a fork and place it into a mixing bowl. Add the onions and juices from the baking pan into the bowl. Mix the shredded beef with the onions and juices in the bowl.
Step 4
Serve the beef hot and garnish with a few fresh sprigs of cilantro. Serve with matzo and fig jam.
