Beyond the Bite

Get Beyond the Tick Bite and Eat Right For Your Life.

IN: AIP, paleo, Protein Dishes, Recipes

AIP Paleo Beef Cheek Tacos

We eat a lot of tacos in my house.  Beef tacos, egg tacos, chicken tacos, and so on and so forth.  If you can put it in a tortilla (or lettuce wrap), we’re eating it.  Today’s recipe is one that features a dish my family and I have been eating on a regular basis for some time now.  Before I dive into the specifics of the recipe, let’s just get one thing straight, beef cheek is amazing.  Never tried it?  You’re missing out.  Not only does it contain a TON of collagen and yummy fat, when cooked right, it becomes tender and succulent.  If you’re craving a fatty steak but don’t want to break the budget, go for cheek.  Beef cheek is about a quarter of the price than my all-time-favorite cut of beef: ribeye.  While my husband cooks a KILLER ribeye, eating them all the time isn’t really realistic at this point in life. Therefore, I decided to start experimenting with beef cheek.  I’ve made it a variety of different ways, however, this recipe is definitely the household favorite.  It’s simple, earthy, succulent, and just plain satisfying.  Not only that, but it is a meal that is perfect for when you are in a time crunch.  I can’t tell you how many times I have made beef cheek on nights where I am either too exhausted to cook, or simply don’t want to spend all my time in the kitchen.  Just set it, forget it, and once cooked, serve over my homemade AIP-friendly tortillas (coming soon) or, my personal favorite, on iceberg lettuce cups.  Enjoy!

AIP Beef Cheek Tacos

Print Recipe

Serves 4

Ingredients

  • 2-2.5 lb beef cheek
  • 2 tbsp olive oil
  • 2 oz Bragg’s apple cider vinegar
  • 3 cups homemade bone broth
  • 2 tsp sea salt
  • 1 tsp ground ginger
  • 1.5 tbsp Mexican oregano flakes
  • 1.5 tsp ground garlic
  • 1.5 tsp granulated onion
  • Sliced red onion, for serving
  • Sliced pink radish, for serving
  • Avocado, for serving
  • Fresh cilantro, for serving
  • Fresh lime, for serving

Process

  • Cut beef cheek into like-size pieces
  • Place in the bowl of an Instapot and cover with olive oil, sea salt, ginger, oregano, garlic, and onion.
  • Pour in apple cider vinegar and bone broth, cover, and cook on meat/stew setting for 20 minutes.
  • Remove the Instapot bowl from the heat, chop into bite-size pieces and serve with red onion, radish, avocado, cilantro, and a squeeze of lime!

 

 

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