Beef Cheek Tagine

Name: Beef Cheek Tagine
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

www.jewishfoodsociety.org

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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