Smokey Beef Cheek Taco with Oaxaca and Slaw
Recipe by Andrew Clarke
1 kg Greenlea Beef Cheeks
½ packet Bull Dust beef rub
125 gm Oaxaca (buffalo string cheese)
1 brown onion (thinly sliced)
1 L Restore beef bone broth
¼ red cabbage
1 carrot (fine julienne)
¼ cup chopped coriander(optional)
3 spring onions
1 Tbsp celery seeds
12 x 6” soft tacos
1/3 cup sour cream
1/3 cup mayonnaise
1 clove garlic
1 tsp sriracha
1 lime (juice)
120 ml BBQ sauce (I use Rum & Que meat juice)
Trim the cheeks of any excess sinew and rub with bull dust, allow to marinate for 1 hour.
In a large pan gently sear the cheeks with a little oil then add the onion, cook for a few minutes to soften onion then add in the broth, bring to the boil, cover, and simmer gently for 3 1/3 hours, until cheeks are tender, this can be done in the oven at 150degC covered in a casserole dish.
Add a little water if the cheeks become too dry during cooking.
Once tender remove cheeks from liquid and shred with two forks, keep warm.
For the slaw: finely shred the cabbage and mix with the carrot, coriander, thinly sliced spring onion and celery seeds.
For the dressing: crush the garlic and combine with the sour cream, mayonnaise, sriracha and lime juice.
To assemble: warm or quickly grill the tacos, place a little slaw in the bottom of each one followed by some of the pulled beef, top with BBQ sauce, a drizzle of the dressing and a few strips of Oaxaca.
If desired garnish with some thinly sliced chilli, spring onion and coriander.