Cheek in a slow cooker

Cut the cheek into medium pieces so that it is well cooked and salted during cooking. We take the onion husk and wash it from dirt and dust. Pour water into the multivark container, add salt, husk and, of course, pieces of cheek. Cook for an hour.

While the cheek is cooking, finely chop the garlic, put it in a container and add both types of pepper and hops-suneli. Mix well. After an hour, we put an onion and a bay leaf in a container to the cheek and cook for another two hours.

After the appointed time, we take it out and wait for it to cool down, after which we put each piece in a bag and sprinkle with garlic and spices. Shake each bag thoroughly and put everything in the freezer.

In an hour, the cheek is ready. Bon appetit!