Beef Cheek Stew with Cilantro and Cumin, Algerian Style

• 5 tablespoons vegetable oil
• 3 large onions, peeled and chopped
• 4 cloves garlic, crushed
• 2 pounds beef cheeks, beef or veal shanks, stew meat, or flanken, cut into 2 pieces
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 1 tablespoon ground cumin
• 1 bunch of fresh cilantro, chopped
• 2 cups chicken broth

1. Heat 3 tablespoons of the oil in a heavy pan, add the onions and garlic, and cook until the onions are golden, adding more oil if needed.
2. Remove from the pan, and set aside.
3. Add the remaining oil, and brown the meat on all sides.
4. Return the onions and garlic to the pan, stir in the bay leaves, salt and freshly ground pepper to taste, the cumin, and all but 2 tablespoons of the cilantro.
5. Pour the chicken broth over the meat.
6. Bring to a boil, cover, and simmer very slowly for 1 1/2 to 2 hours, or until the meat is tender.
7. Take the pan off the heat, let cool, then remove the meat with a slotted spoon and cut into 1-inch cubes.
8. Return the meat to the pan, and refrigerate overnight.
9. The next day, remove any fat that has accumulated, reheat the stew over low heat, adjust seasonings, and sprinkle with the 2 tablespoons of reserved fresh cilantro leaves before serving.

vegetable oil, onions, garlic, beef cheeks, bay leaves, salt, ground cumin, cilantro, chicken broth

Taken from www.epicurious.com/recipes/food/views/beef-cheek-stew-with-cilantro-and-cumin-algerian-style-374015 (may not work)