Source of Recipe
Master Chef Don's 2008 Collection
Serves:15-18----Recipe includes beef cheeks, beef tongue, and beef tripe
List of Ingredients
5 lbs (2.3 kg). beef cheeks, cut in inch pieces
1/2 cup (125 ml) oil
3 cups (700 ml) chopped onion
3 cloves of garlic, minced
1/2 cup (125 ml) flour
1 quart (950 ml) chicken stock
1 cup (225 ml) white wine
1 #2 can solid pack tomatoes
1 small can tomato paste
1 tbsp (15 ml) crushed cumin seeds
1 tbsp (15 ml) salt
1 tsp (5 ml) black pepper
1 beef tongue, under 3 pounds
1 pound tripe, partially cooked
2 medium onions
1 large carrot
3 outer stalks of celery with leaves
8 crushed peppercorns
Order the beef cheeks ahead of time.
If unavailable you can substitute other cuts of beef, but it is the gelatinous quality of the cheeks that make this dish outstanding.
It is great for an outdoor gathering.
You can keep it hot in an olla set in sand with a ring of burning embers around it.
Brown beef cheeks in oil, in a lage heavy pot.
Add chopped onions and garlic, and saute until limp and yellow.
Stir in flour thoroughly, then add chicken stock, wine, tomatoes, and tomato paste.
Add crushed cumin seeds, salt and pepper.
Cover and simmer until beef cheeks are tender, about 3 hours.
Add more stock or water if necessary.
Meantime, scrub the tongue thoroughly.
Put in a separate kettle with the tripe.
Add the 2 medium onions, carrot, celery, and peppercorns. Add boiling water, barely covering, and simmer, uncovered until tongue and tripe are tender, about 3 hours.
When done drain, skin and trim tongue.
Dice tongue and tripe and add to beef cheeks.
It is possible to buy partially cooked tripe from your butcher.
If not, it is a 12-hour process and should be cooked ahead of time.