Beef Cheek Barbacoa (Carnivore Style) - For the Carnivore Diet
This carnivore take on barbacoa leans entirely on technique and beefy richness. Beef cheeks are naturally gelatinous and become silky when braised low and slow in bone broth and tallow. The result is spoon-tender meat with concentrated beef flavor, perfect for piling into a bowl and finishing with its own reduced juices.
Keeping the ingredient list short lets the cut shine. A firm sear provides roasted notes, while a gentle covered cook softens all the connective tissue. Reducing the cooking liquid at the end gives you a glossy, beef-forward sauce that coats every strand.
Serve it straight from the pot, or crisp portions in a hot skillet with a little tallow for irresistible edges. It’s excellent with a side of melted marrow, a spoon of reduced jus, or topped with shaved hard cheese if you include dairy. Leftovers reheat beautifully and are great for quick high-fat, high-protein meals.
You can braise in the oven, slow cooker, or pressure cooker. Oven gives the best browning and reduction, pressure cooker is fastest, and a slow cooker is the most hands-off. Whichever you choose, cook until a probe slides through with almost no resistance.
Ingredients
- 3 lb (1.4 kg) beef cheeks, trimmed of thick silver skin
- 2 to 2 1/2 tsp kosher salt (or to taste)
- 2 tbsp beef tallow, plus more for crisping
- 1 1/2 cups (360 ml) unsalted beef bone broth
- Optional: 1–2 beef marrow bones for extra richness
- Optional: 1 tsp powdered beef gelatin if broth is thin
Instructions
- Prep: Pat the beef cheeks dry. Trim off thick silver skin and any hard membranes. Cut very large cheeks into 2–3 pieces; smaller ones can stay whole.
- Season: Sprinkle all sides evenly with salt and let rest at room temperature for 15–20 minutes while you heat the pot.
- Sear: Heat a heavy Dutch oven over medium-high. Add 2 tbsp tallow. Sear cheeks in batches until well browned on both sides, 3–4 minutes per side. Transfer browned pieces to a plate.
- Deglaze: Pour in the bone broth (add marrow bones if using). Scrape up the browned bits. Return cheeks and any juices to the pot; liquid should come about halfway up the meat.
- Braise (oven method): Cover and cook at 300°F (150°C) for 3 to 3 1/2 hours, until a probe slides in with little resistance and the cheeks want to fall apart.
- Alternative cooking: Pressure cooker—cook on High Pressure for 60–75 minutes with natural release 15 minutes. Slow cooker—LOW for 8–10 hours or HIGH for 4–5 hours, until probe-tender.
- Reduce sauce: Transfer cheeks to a board. Skim excess fat if you like (save it). Simmer the liquid uncovered 5–10 minutes to slightly thicken; whisk in gelatin if using.
- Shred: Shred or chop the cheeks into bite-size strands. Return meat to the pot and toss with enough reduced liquid to coat and glaze. Taste and adjust salt.
- Optional crisp: For crispy edges, heat a film of tallow in a skillet over medium-high and press portions of the shredded beef in an even layer for 1–2 minutes per side.
- Serve and store: Spoon into bowls with extra jus or melted marrow. Cool leftovers and refrigerate up to 5 days or freeze up to 3 months. Reheat gently with a splash of broth or reserved fat.