Beef Cheeks & Moroccan Cous-Cous

After having the ‘Beef Cheek Pot Pie’ special from Primal Pantry yesterday for lunch I swiftly hit up my butcher on the way home to get me some more cheek. Beef cheek comes from the cows’ facial muscle not their butt cheek. It is well developed from all the ‘cud chewing’ they do & it packed with gelatin-rich connective tissue making it a pretty tough cut to throw on the BBQ but perfect for slow cooking. Gelatin is brilliant for the health of our skin, hair, nails, digestion, immune system & joints. This would also be delicious served with Cauliflower Mash.

For the Cous Cous-

1/2 cup (about 100g) pistachios (or slivered almonds) lightly toasted
1 head cauliflower, ‘riced’ by pulsing chunks in the food processor while raw to achieve the consistancy of rice. Don’t over-blend it or it will turn to mush.
1 tbs coconut oil
1/2 cup (100g) chopped dried apricots
Handful chopped mint
Handful chopped coriander
2-3 eshallots, finely chopped
1 tsp Garam Marsala
1/2 tsp cumin
1/2 cup (125ml) lemon juice
2 tbs olive oil
1 tbs apple cider vinegar

For the Beef-

4 beef cheeks
1 cup (250ml) red wine (optional but delicious)
400g chopped tinned tomatoes
2 cups (500ml) stock- chicken or beef
1 tbs tomato paste
1 tbs cinnamon
3 cloves garlic, crushed
1 tbs coconut oil or ghee
1 red onion, finely diced

Preheat oven to 120C. In your crockpot heat the oil/ghee & brown the beef cheeks on both sides then remove. Add the onion, garlic & sauté until onion is translucent then add remaining ingredients. Bring to a simmer. Add the beef cheeks back in & pop in the oven for about 4hrs. Remove the lid for the last hour to help some of the liquid thicken. If using a slow cooker you can just brown the beef cheeks in a pan, then sauté the onion & garlic & pop everything straight into the slow cooker on low for 6-8hrs, you can also leave the lid off for the last 2 hrs if you like to help thicken the sauce. If you do have excess liquid left over you can freeze it & add it to soups.

For the cous cous, heat the coconut oil in a frypan & sauté the cauliflower ‘cous cous’ until it is just cooked then remove from heat. In a big bowl mix the mint, coriander, eshallots, apricots & nuts. In a small jar or cup mix/shake together the olive oil, cumin, garam marsala, lemon juice & apple cider vinegar to for your dressing. Add the cauliflower cous cous to the big bowl with the herbs etc, pour over the dressing & mix well to combine.