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Beef Cheeks/Barbacoa Tradicional

Rumba Meats® Beef Cheek Meat

Guest Recipe Featuring Uno Mas Banner


  • Rumba Meats® Beef Cheek Meat (5 pounds)
  • 1 White Onion chopped
  • 3 Garlic Cloves
  • 2 Bay Leafs
  • Kosher salt, to taste
  • 2 qts Beef Stock (can substitute water or chicken stock)
  • ½ White Onion Finely Chopped
  • 2 Cups Chopped Cilantro
  • ½ Head White Cabbage
  • 20 Corn/Flour Tortilla, warm


  1. Preheat oven to 350ºF.
  2. In a blender, add onion, garlic and beef stock and blend until smooth.
  3. Combine beef cheekmeat, onion blend, kosher salt to taste and bay leaves in a Dutch oven. Cover and braise for 4 hours until tender and cheekmeat reaches an internal temperature of 160ºF.
  4. Remove beef cheeks and shred with two forks.
  5. Serve on tortillas topped with onion, cilantro and cabbage.