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Cuban-Style Beef Cheek Stew from @ASassySpoon

Jamie Silva from @ASassySpoon shares her Cuban-Style Beef Cheek Stew recipe. Its tender perfection is worth celebrating on its own. Yellow onions, green bell peppers, garlic cloves and tomato sauce dance together in this non-traditional recipe that’s served with white rice and sweet plantains. Jamie cooks Cuban classics inspired by her upbringing and hometown of Miami. She also creates non-traditional dishes that are just as delicious as the classics. Try her recipe that evokes sweet smells and sweet memories of family, Cuban-style.

Featuring:
Rumba Meats® Beef Cheek Meat

Ingredients

  • Rumba® Beef Cheek Meat (2 packages, about 5 pounds; fat trimmed, cut into 1-2 inch chunks)
  • 3 tablespoons canola oil
  • 1 cup diced yellow onion
  • 1 cup diced green bell peppers
  • 4 garlic cloves, minced
  • 1/2 cup dry cooking wine
  • 2 cups water
  • 8 ounces tomato sauce
  • 1 1/2 tablespoons complete seasoning
  • 1 packet sazon seasoning with culantro and achiote
  • Salt and pepper to taste

Instructions

  1. In a pressure cooker, heat 2 tablespoons of oil at medium-high heat. Brown the beef cheek meat on all sides about 5 minutes. Remove from pot and set aside.
  2. Add the remaining oil into the pressure cooker. Sauté the green peppers and onions until tender about 4-5 minutes. Add the garlic and sauté for 30 seconds.
  3. Add the cooking wine and deglaze the bottom of the pot with a wooden spoon. Cook for about 1-2 minutes until the wine has slightly reduced.
  4. Add the water, tomato sauce, spices, salt and pepper to taste. Stir to combine then add the meat back in. Bring to a boil.
  5. Reduce heat, cover, and cook for 45-50 minutes until the meat is tender or until the internal temperature of the beef cheek has reached 160ºF.
  6. Taste and adjust seasonings. Serve immediately with white rice and sweet plantains. Enjoy!