Pulled beef cheek soft tacos
( MAKES 12 )
Photo by Babiche Martens
A succulent, slow-cooked beef cheek is one of my winter favourites. Here, I have shredded it and added fresh tasty Asian flavours, before rolling in a soft tortilla. It’s such an easy dinner — everyone can make their own. Try using shredded beef cheek in sliders, burritos, or make it into chilli con carne or even cottage pie.
|2 cloves||Garlic, crushed|
|1 pinch||Salt and freshly ground black pepper|
|1 cup||Red wine|
|12 small||Tortilla wraps|
|1||Avocado, chopped roughly|
|1 Tbsp||Red chilli, chopped|
|2 cups||Asian slaw|
|2||Limes, in wedges or cheeks|
|4 servings||Greek yoghurt|
|1 small handful||Mint leaves, to serve|
- Preheat an oven to 150C.
- Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.
- Heat a frying pan to a high heat and brown the cheeks on both sides. Place in a casserole dish. Pour over the water and wine. Cover and place in the oven for four hours. The meat will be tender and ready to pull.
- To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.