Smokey Beef Cheek Taco

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Smokey Beef Cheek Taco

Serves: Time: 4:00 Skill:
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.
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