Here is an idea of how to serve a nice meat, in a more casual way for a lunch. Serve with a variety of passover crackers for a light type of lunch.
I LOVE LOVE CHEEK. It is one of my favorite cut. But it is definitely very hard to find here in Montreal. So when I do, i get everything I see!!
Keep in mind that this recipe does not give a lot of meat but you can definitely double the amount of meat.
3 tbsp oil
1 onion, sliced
1/4 cup brown sugar
1/2 cup wine
2 tbsp tomato paste
1 tsp paprika
1 tsp garlic powder
1/2 cup water
1 cheek
DIRECTIONS:
Heat a pot over medium high heat. Add oil. Fry onion until starts to brown. Add wine and let the alcohol evaporate. Add brown sugar, tomato paste, paprika, garlic, water. Mix everything to incorporate. Add cheek and baste with sauce. Lower heat to a simmer and cooked covered for 2 hours or until fork tender. Pull out meat and string it using two forks. Return to sauce.
For full video, click here.
Enjoy,
Guila
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