4 Festive Recipes with Beef Head Meat

Beef head meat and chestnut pumpkin stew. There are cooks who swear by beef head meat and cook it regularly, and it is easy to understand why; this meat softens during cooking to the point that it falls apart in the mouth, making it perfect for pulled meat dishes. Its flavor is deep and rich, ideal for slow-cooked meals and a variety of traditional stews. This is our favorite beef head meat recipe for Rosh Hashanah.

Beef head meat and spicy chickpea stew. This recipe comes from Samadi Bomba, who, in our opinion, cooks some of the most delicious food in the country. Having prepared her recipes many times, we can attest that you don't need much: just beef head meat, chickpeas, plenty of garlic, hot pepper, cilantro, and spices. With such a long cooking time, nothing else is required. It is a wonderful stew for Rosh Hashanah, worth turning on the air conditioner for, even on a regular summer Friday.

Tail, head, and bone stew with zucchini. A festive stew that utilizes cuts less commonly used, such as tail, knee, and beef head meat. The advantage: besides being unique, these cuts are generally less expensive than the ones we are accustomed to. A few hours in the oven or on a low flame on the stove, and you have an exemplary dish that is likely not served at any other holiday table.

Oriental beef head meat stew. This recipe by Tomer Thomas features plenty of Moroccan paprika and cumin. It is prepared in a pressure cooker, which significantly shortens the process: in just one hour, even beef head meat becomes tender. Bon appétit!