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Cheek Meat Bowl Recipe


  • Rumba Meats® Beef Cheek Meat (1 pound)
  • 2 cups water
  • ½ onion, cut into large pieces
  • 1 onion, chopped
  • 1 red bell pepper
  • 1/2 leek stalk
  • 3 chives, minced
  • 1 stalk of celery
  • 2 tablespoons parsley
  • 2 tablespoons cilantro
  • 1 teaspoon salt
  • 1 tablespoon cumin
  • 2 cloves garlic
  • 5 cloves garlic, minced
  • 3 leaves of coriander
  • 2 T olive oil
  • 1 bay leaf
  • 1 cup beef stock (leftover from cooking the meat)
  • 1 Roma tomato, diced
  • salt and pepper


  1. Combine beef cheekmeat, water, onion pieces and garlic cloves in slow cooker. Cook on high for 3 to 4 hours, or until cheekmeat is tender and reaches an internal temperature of 160ºF.
  2. Remove cheekmeat, cool and dice into bite-size pieces. Strain beef stock and reserve.
  3. Heat oil in a large skillet. Add cheekmeat and cook until browned, stirring occasionally. Remove cheekmeat and set aside. In same skillet, add onions, bell pepper, leeks, celery, tomato, minced garlic, cumin and bay leaf. Saute until tender over medium-low heat, stirring occasionally.
  4. Add diced cheekmeat, chives, parsley, cilantro and reserved beef stock. Cook over medium heat until fully heated, stirring occasionally. Season with salt and pepper.
  5. Serve as a filling for corn flour arepas, if desired. Or in a bowl with rice, spinach and sliced avocado.