Beef Cheek “Pot-On-The-Fire”

Another shout out to my local Mercado Latino, because they were the only place I found that had Beef Cheeks and Ox Tails.  I pride myself with an open mind, but this one was a stretch.  I found the meat parts to be an odd texture and flavor; however it could have been the turnips.  I will give this recipe, and Rachel, the benefit of the doubt and try it again with Rachel’s suggestions of traditional cuts of meat.  The consommé had a nice rich flavor.   I saved it and placed it in the freezer for a recipe yet to be determined.  And the meat was shredded and used in another blog post “French Beef Stew Fajitas” they were amazing.  Though not thrilled, I will give it another go, later.