We eat a lot of tacos in my house. Beef tacos, egg tacos, chicken tacos, and so on and so forth. If you can put it in a tortilla (or lettuce wrap), we’re eating it. Today’s recipe is one that features a dish my family and I have been eating on a regular basis for some time now. Before I dive into the specifics of the recipe, let’s just get one thing straight, beef cheek is amazing. Never tried it? You’re missing out. Not only does it contain a TON of collagen and yummy fat, when cooked right, it becomes tender and succulent. If you’re craving a fatty steak but don’t want to break the budget, go for cheek. Beef cheek is about a quarter of the price than my all-time-favorite cut of beef: ribeye. While my husband cooks a KILLER ribeye, eating them all the time isn’t really realistic at this point in life. Therefore, I decided to start experimenting with beef cheek. I’ve made it a variety of different ways, however, this recipe is definitely the household favorite. It’s simple, earthy, succulent, and just plain satisfying. Not only that, but it is a meal that is perfect for when you are in a time crunch. I can’t tell you how many times I have made beef cheek on nights where I am either too exhausted to cook, or simply don’t want to spend all my time in the kitchen. Just set it, forget it, and once cooked, serve over my homemade AIP-friendly tortillas (coming soon) or, my personal favorite, on iceberg lettuce cups. Enjoy!
AIP Beef Cheek Tacos
- 2-2.5 lb beef cheek
- 2 tbsp olive oil
- 2 oz Bragg’s apple cider vinegar
- 3 cups homemade bone broth
- 2 tsp sea salt
- 1 tsp ground ginger
- 1.5 tbsp Mexican oregano flakes
- 1.5 tsp ground garlic
- 1.5 tsp granulated onion
- Sliced red onion, for serving
- Sliced pink radish, for serving
- Avocado, for serving
- Fresh cilantro, for serving
- Fresh lime, for serving
- Cut beef cheek into like-size pieces
- Place in the bowl of an Instapot and cover with olive oil, sea salt, ginger, oregano, garlic, and onion.
- Pour in apple cider vinegar and bone broth, cover, and cook on meat/stew setting for 20 minutes.
- Remove the Instapot bowl from the heat, chop into bite-size pieces and serve with red onion, radish, avocado, cilantro, and a squeeze of lime!
Psalm 119:165 “Great peace have those who love your law, and nothing can make them stumble.”