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.
Ingredients
| 1 Tbsp | Oil |
| 2 cloves | Garlic, crushed |
| 1 tsp | Cumin |
| 1 tsp | Coriander |
| 1 pinch | Salt and freshly ground black pepper |
| 1 | Onion, sliced |
| 2 | Beef cheeks (Main) |
| 1 cup | Water |
| 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 |
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Directions
- 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.
