For the beef Cheeks
1kg Greenlea beef cheeks
4 cups beef stock
3 tbsps oil
1 onion, finely sliced
6 cloves garlic, crushed
2 tsps ground cumin
1/2 tsp ground cloves
2 tsps. dried oregano
4 chipotle chilis in Adobo sauce*, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
juice of an orange
salt & pepper
1 bay leaves
Heat a heavy pan or Dutch oven with half the oil, then sear the beef cheeks in until golden brown. Remove these from the pan add the remaining oil along with the onions, garlic herbs and spices. Stirring often cook these until the onions are soft. Add back the beef cheeks along with the remaining ingredients.
Cover and cook in a low oven (140C) for approx. four hours. If there is too much liquid, remove the meat and simmer the sauce on the stovetop until reduced, putting back the shredded meat at the end.
Serve the shredded beef cheek on lightly toasted buns with slaw and pickled red onions.
* Adobo sauce is readily
available at most supermarkets in a tin. Look for it in their Mexican or International section.
Slaw with Chipotle Aioli
¼ red cabbage
¼ savoy or green cabbage
2 spring onions
1-2 carrots grated
Fresh coriander, roughly chopped
1 cup aioli (homemade or store bought)
¼ Chipotle Sauce (we used Culley’s)
Shred the cabbages and mix with the finely chopped spring onions, coriander and grated carrot. Mix the aioli and chipotle sauce together then mix in with the slaw.
Pickled Red Onions
These gorgeous bright pink onions add a splash of colour and flavour to lots of dishes, from a burger to salad, even platter with cheese and meat.
1 kg red onions
1 orange
1 lime
½ cup apple cider vinegar
1 bay leaf
½ tsp cumin seeds
¼ tsp whole peppercorns
½ tsp salt
Peel, half and slice the onions. Place them in a large bowl and pour over boiling water. Drain and repeat. Place the drained onions into a jar and add the remaining ingredients ensuring the onions are completely covered. Put the lid on and shake well. Refrigerate overnight before using.
