5 Slow Cooked Beef Head Recipes Worth the Wait

Beef head is a traditional ingredient in many cuisines, prized for its rich flavor and melt in your mouth texture when slow cooked. Whether you prefer classic Moroccan spices, hearty vegetables, or sweet and savory combinations, these recipes transform an inexpensive cut into an unforgettable meal.

1. Moroccan Style Beef Head Stew with Chickpeas and Hot Peppers

Ingredients

• 2.2 pounds (1 kg) beef head
• 2 cans cooked chickpeas
• 5 dried Moroccan hot red peppers, seeded
• 1 whole head garlic, cloves separated
• 1 bunch fresh cilantro, chopped
• 1 heaping teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1 heaping teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 tablespoons oil
• About 3 cups boiling water

Instructions

1. Heat the oil in a large pot over medium high heat.
2. Add the garlic cloves and cook until lightly golden.
3. Add the beef head and brown on all sides.
4. Stir in the dried peppers.
5. Add the cilantro, paprika, cumin, turmeric, black pepper, and salt, mixing well to coat the meat.
6. Stir in the chickpeas.
7. Pour in the boiling water and bring to a boil.
8. Reduce the heat, cover, and simmer for about 2 hours, adding more boiling water if needed, until the meat is tender.
9. Taste and adjust the seasoning before serving.

2. Beef Head in Golden Sauce with Potatoes

Ingredients

• 3.3 pounds (1.5 kg) beef head, cut into cubes
• 4 to 5 medium potatoes, peeled and cubed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 bunch fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 heaping teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 3 cups boiling water

Instructions

1. Heat the olive oil in a large pot.
2. Sauté the onion until soft, then add the garlic and cook for another minute.
3. Brown the beef head cubes on all sides.
4. Stir in the spices and coat the meat well.
5. Add the cilantro and potatoes.
6. Pour in the boiling water and bring to a boil.
7. Cover and simmer over low heat for about 2 hours, until the meat is tender and the sauce has thickened.
8. Adjust the seasoning before serving.

3. Festive Beef Head with Dried Fruit

Ingredients

• 3.3 pounds (1.5 kg) beef head, cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 cup raisins
• 1 cup dried apricots, halved
• 1/2 cup pitted prunes, halved
• 1 cup red wine
• 2 cups boiling water
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 2 tablespoons honey

Instructions

1. Heat the olive oil and sauté the onion until soft.
2. Add the garlic and cook for 1 minute.
3. Brown the beef head on all sides.
4. Stir in the spices.
5. Add the raisins, apricots, and prunes.
6. Pour in the red wine and simmer for several minutes.
7. Add the boiling water, cinnamon stick, and honey.
8. Bring to a boil, then reduce the heat and simmer for about 2 hours, until the meat is fork tender and the sauce is rich.
9. Taste and adjust the seasoning.

4. Beef Head with Pomegranate, Watermelon Juice, and Orange Zest

Ingredients

• 3.3 pounds (1.5 kg) beef head, cubed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 cup pomegranate arils
• 2 cups fresh watermelon juice
• Zest of 1 orange
• 1 cup red wine
• 2 cups boiling water
• 1 tablespoon silan (date syrup)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt

Instructions

1. Heat the olive oil and sauté the onion until soft.
2. Add the garlic and cook for 1 minute.
3. Brown the beef head cubes on all sides.
4. Stir in the spices.
5. Add the pomegranate arils.
6. Pour in the red wine and simmer for several minutes.
7. Add the watermelon juice, boiling water, orange zest, and silan.
8. Bring to a boil, then reduce the heat and simmer for about 2 hours, until the meat is tender and the sauce has reduced.
9. Adjust the seasoning before serving.

5. Beef Head Stew with Three Types of Onions and Eggplant

Ingredients

• 2.2 pounds (1 kg) beef head, cubed
• 2 large white onions, sliced
• 2 red onions, sliced
• 4 green onions, sliced
• 2 medium eggplants, cubed
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon sugar
• Water, as needed

Instructions

1. Heat the olive oil in a large pot and brown the beef head on all sides. Remove and set aside.
2. In the same pot, sauté the white and red onions until golden.
3. Add the garlic and cook for 1 minute.
4. Stir in the eggplant and cook until it begins to soften.
5. Return the beef head to the pot.
6. Add the paprika, cumin, sugar, salt, pepper, and tomato paste, stirring well.
7. Pour in enough water to cover the meat.
8. Cover and simmer over low to medium heat for 1 1/2 to 2 hours, until the meat is tender.
9. Stir in the green onions during the last few minutes of cooking.
10. Serve hot with white rice or couscous.

Slow Cooked Comfort at Its Best

Beef head rewards slow cooking with incredibly tender meat and deep, rich flavor. Whether you choose a traditional Moroccan stew, a hearty potato dish, or a festive recipe with dried fruit, these comforting recipes are perfect for family meals, Shabbat, or holiday gatherings.