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Smokey Beef Cheek Taco with Oaxaca and Slaw

Recipe by Andrew Clarke

INGREDIENTS:

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)

METHOD:

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.