Beef Cheek Stew (Estofado de Cachetes de Res)
Ingredients
- 3 pounds of Rumba Meats® beef cheek meat trimmed and cut into small pieces
- 1 cup of aliños sauce see recipe here
- 2 large carrots slice crosswise
- Salt and pepper to taste
- 4 cups beef stock
- 1 cup tomato sauce
- ¼ teaspoon cumin powder
- 6 small red potatoes cut in half
Instructions
- Place the beef cheeks in a dish, cover with ½ a cup of the aliños sauce, then let marinate for at least 6 hrs, or overnight.
- Place the beef cheek pieces in a pot. Add the aliños sauce, tomato sauce, beef stock, salt, pepper, cumin powder and bring to a boil. Cover and reduce the heat to medium-low, cover and let it cook for about 2 hours.
- Add the potatoes and carrots. Cover and cook for an additional 30 minutes or until the beef cheeks, potatoes and carrots are tender. Serve with white rice.
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