Lucky Featured Recipe


Yield: 8 Servings
Prep Time: 15 min.
Cook Time: 2-3 hrs.


What You'll Need
  • 4 pounds Rumba┬« beef cheekmeat
  • 1 tablespoon cumin
  • 1/2 cup red wine vinegar
  • 1 large onion, chopped
  • 1 quart low-sodium beef broth or water
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 whole garlic bulb, split in half crosswise
  • 1 tablespoon salt


What To Do
  1. Combine all ingredients in a large pot. Add additional cold water to cover the cheekmeat by 2 inches. Bring slowly to a boil.
  2. Gently simmer for 2-3 hours or until very tender. Skim any fat or foam from the liquid often throughout the cooking process.
  3. When the meat is tender, remove from the liquid. Strain and reserve the broth for use as a sauce, if desired.
  4. Serve the shredded cheekmeat as a filling for tacos or tostadas, or over rice.
  5. Serve with minced onion, chopped cilantro, lime juice, salsa or tomato sauce.