Shared by Niv Turjeman
Shared by Niv Turjeman
Slow-Cooked Beef Cheeks and Chickpeas
Yield: 6-8 servingsTime: 3½ hours
Slow-Cooked Beef Cheeks and Chickpeas
Yield: 6-8 servingsTime: 3½ hoursFamily Journey
Casablanca, Morocco and Tunis, TunisiaMoshav Emunim and Ashdod, IsraelAshdod
New York City
This slow-cooked stew centers around beef cheeks — a cut prized for its rich flavor and melting tenderness when braised low and slow. Cooked with chickpeas, garlic, and warming spices, the dish develops a deeply savory, silky, broth-like sauce. In Niv Turjeman’s kitchen, it’s both practical and celebratory, reflecting the way his grandmother cooked: economical, filling, and full of depth.
Look for beef cheeks at butcher shops, specialty meat markets, or Latin and Asian grocery stores. The recipe also includes optional marrow bones, which add extra richness; for a lighter version, simply omit them. Dried sweet red peppers, meanwhile, can typically be found at Indian or Middle Eastern grocery stores. If you can’t find them, the recipe will work just fine without them.
Read more about Niv’s family in “A Moroccan Rosh Hashanah Celebration That Sets the Tone for the Year Ahead” and get his recipes for Stuffed Challah Rolls with Caramelized Onions, Chicken Pastilla, Moroccan Fish Tagine, and Tanzia (Sweet & Spiced Fruit-Onion Topping for Couscous or Rice).
Ingredients
- 6 tablespoons olive oil, divided
- 3 pounds beef cheeks, cubed
- 2 teaspoons plus 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 3 bay leaves
- 8 cups water
- 3 red bell peppers, sliced
- 10 garlic cloves, halved
- 3 dried sweet red peppers (optional)
- 2 teaspoons chili flakes
- 2 marrow bones (optional)
- 2 14-ounce cans chickpeas, drained
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 teaspoon turmeric
- 1 bunch fresh cilantro, coarsely chopped
Preparation
Step 1
Heat 3 tablespoons of olive oil in a wide sauté pan or Dutch oven over medium heat.
Step 2
Add the beef cheeks and brown on all sides, stirring occasionally, about 5 minutes.
Step 3
Season with 2 teaspoons of kosher salt and freshly ground black pepper.
Step 4
Add bay leaves and 8 cups of water to the pot.
Step 5
Cover and simmer on low for 1 hour.
Step 6
Meanwhile, in a separate pan, heat 3 tablespoons of olive oil over high heat.
Step 7
Sauté the bell peppers until slightly charred, stirring consistenly, about 8-10 minutes.
Step 8
Add the halved garlic cloves, dried sweet red peppers (if using), and the chili flakes.
Step 9
Continue cooking for 5 more minutes, and once everything is browned and aromatic, transfer to the pot with the meat.
Step 10
Add the marrow bones (if using), chickpeas, cumin, paprika, turmeric, and chopped cilantro. Taste and add more salt if needed.
Step 11
Cover and cook over low heat for 2-3 hours, until the meat is tender and the broth has slightly thickened. Serve hot.
The stew can be stored in an airtight container in the refrigerator for 4 days.
