Paleo Slow Cooked Veal Cheek and Greens (Autoimmune-Friendly)

At the beginning of this month, my family and I were in Colorado, visiting family.  While everyone else had their special, "vacation treats," I was blessed with a butcher right down the road, and a variety of protein sources I otherwise would not get at home.  This included quail, beef cheek, foie gras (not necessarily an organ meat to eat very often, but as a foodie, I just had to try it), elk, opah fish, and today's beef cheek recipe. 

On another note, it is almost April, which means today's slow cooker recipe should be (at least I hope), the last of its kind.  Cheek might be rather foreign to you, but let me just say, it is unlike anything else that I have ever eaten.  Despite being a very lean cut of meat, it becomes incredibly succulent and tender when cooked at a slowly, low temperature.  That being said, it is best to make every last bit of the cheek your purchase worth it, as it is not always a cheap cut of meat, which is why I chose a rather straight forward method and flavor combination for today's dish.  Though I make the recipe in a slow cooker, you could just as easily braise the meat in a  dutch oven. Overall, not only does cooking the meat for eight hours make an extremely delicious, melt-in-your-mouth dish, but it also transforms the simple meat and greens into complete comfort for the soul.  comforting to the soul. As a note, if you do not have cheek, you can really use any cut of meat, such as a roast, though the options are truly endless.  All I can say is that if your local butcher or farm has cheek, you must try it, even if it is only a little bit, you won't be sorry.  Below I have linked to US Wellness Meat's beef cheek, which is a completely grass-fed and grass-fed cut of beef that can easily be used in place of veal.  If you have never ordered from US Wellness Meats, they are easily one of my favorite suppliers of protein sources (and everything in between), and their duck in particular, has become a staple in my diet.  As a note, if you do not own truffle salt, it is ok to use regular sea salt, however, the truffle salt adds an extra special flavor to the dish that is also unmatchable, much like the cheek meat itself.   Though today's recipe may seem rather plain and simple at first, the complexity of each ingredient used, truly makes it a delectable dish like no other.  

Slow Cooked Veal Cheek and Greens
Print Recipe
(Serves 4-6) 
Ingredients

• 2 lb veal cheek
• 4 cups bone broth
• 1/4 cup apple cider vinegar
• 1 dried bay leaf
• 1 bundle of fresh thyme
• 2 tbsp grass-fed tallow
• 1 1/2 tsp truffle sea salt
• 6-8 cups chopped collard greens 

Process

• In a large skillet, heat tallow on medium heat until hot. 
• Pat the veal cheek dry, season with 1/2 tsp truffle sea salt, and sear in the pan for 3-5 minutes per side until a nice golden brown crust has formed.
• Transfer the veal cheek to the slow cooker and pour in bone broth and apple cider vinegar.
• Nestle the bay leaf and fresh thyme down into the side of the slow cooker, add the chopped greens to the top, and sprinkle remaining 1 tsp of truffle salt over the top of everything. 
• Turn the heat to low cover, and allow the cheeks to slow cook for at the least, 6-8 hours, stirring once, half way through. 

(Pin Recipe For Later) 

Genesis 12:3 "I will bless those who bless you, And I will curse him who curses you; And in you all the families of the earth shall be blessed.”