Nana’s well-known holiday bread is this cranberry kuchen.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds beef cheeks
- ¼ onion, sliced
- 2 cloves garlic, chopped
- 1 (10.75 ounce) can low-sodium chicken broth
- ¼ cup soy sauce
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons white sugar
- 1 teaspoon sesame oil
- 2 teaspoons toasted sesame seeds
- ½ cup kimchi, or to taste
- 8 (6 inch) flour tortillas
Instructions
- Heat a large pot over medium-high heat. Cook beef cheeks until browned on both sides, about 5 minutes. Stir in onion and garlic; cook and stir until onion begins to soften, about 5 minutes.
- Stir chicken broth, soy sauce, green onions, sugar, and sesame oil into the pot. Bring to a boil. Reduce heat to low; simmer until beef cheeks are tender, about 2 hours.
- Remove beef cheeks from the pot using a slotted spoon; cut into bite-size pieces. Arrange beef on a dish and sprinkle with sesame seeds.
- Place a scoop of beef and some kimchi over each tortilla.
Nutrition Facts
| Calories | 721 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 3 g |
| Protein | 35 g |
| Saturated Fat | 17 g |
| Sodium | 1583 mg |
| Sugars | 9 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
It was so good.
I like this a lot; especially when the beef cheeks were combined with the kimchi. That’s a match made in heaven. The beef on it’s own, however, could use a little more flavor I think. It’s good, just something’s missing. I think I will try some fresh ginger, rice wine vinegar, or maybe some Chinese five spice in the future. I also made this easier by browning everything in a Dutch oven, then putting it in the oven at 275 degrees for about 4 hours. And I didn’t have sesame seeds, so I left them out. I will definitely make this again. Thank you!