Beef cheeks

2-3 lbs beef cheek meat

Salt, to taste

2 tsp black pepper

1 tbsp olive oil

2 large onions, diced

2 leeks, sliced

2 bay leaf

1 12oz bottle of favorite beer

2 tbsp Dijon mustard

1 bunch cilantro or parsley, roughly chopped

Season both sides of beef with salt and pepper.

Warm the olive oil in a heavy bottomed skillet, then sear the beef until there is a crust on both sides.

Place the beef and all the other ingredients into a pot and slow cook for 3 hours.

Notes:

I used an instapot set to pressure cook for 2 hours.

To prepare recipe in the oven, preheat to 250°F and cook for 3-4 hours or cook in a crockpot for 6 hours, making sure to add 1/2 cup of water.

The meat should be very tender and fall off the fork.

Latkes

4 very large russet potatoes, washed and grated with skin on

1 yellow onion, grated with juice squeezed out

1/3 cup flour or matzoh meal

2 large eggs, lightly beaten

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Vegetable oil, for frying

3 baby carrots, for frying

In a large bowl, mix together the potatoes, onion, flour, eggs, salt and pepper.

In a large, deep skillet, warm oil over high heat. When oil is very hot, add a baby carrot. (Carrot absorbs burnt particles during the frying process. When carrot turns black, replace with a new one.)

Use an ice cream scoop or large spoon to drop the potato mixture into the hot oil, then flatten with the back of the scoop.

Reduce heat to medium and fry latkes until golden, about two minutes on each side.

Transfer the latkes to a wire rack.

Serve the hot latkes with a heaping spoonful of beef cheek meat.