Beef Cheek Tagine — Jewish Food Society

Ingredients

• 2¼ pounds beef cheek, cleaned and cubed into 1 ¼ inch pieces (may substitute beef short rib)
• 1 tablespoon plus 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2¼ teaspoons granulated sugar
• 1½ cups apple cider vinegar
• 2-inch piece fresh ginger, peeled
• 2 garlic cloves
• 4 cups vegetable stock
• 2 tablespoons unsalted butter
• 3 yellow onions, diced
• 1 fresh or dry bay leaf
• 3 tablespoons Ras el Hanout
• 1 tablespoon brown sugar
• 1 serrano chile, sliced
• 1 prune, quartered
• 4 dried apricots, quartered
• Cilantro leaves and stems for garnish