Chipotle and Beer-braised Beef Cheeks
Photography by Josh Griggs.
I’ve served this over soft, garlicky polenta but it’s equally delicious with pasta, creamy mashed potatoes or kūmara.
Serves: 4
INGREDIENTS
1 kilogram beef cheeks (about 4)
sea salt and ground pepper
2 tablespoons olive oil
4 onions, thickly sliced
6 whole cloves garlic, peeled
2 teaspoons dried oregano
1 teaspoon each ground cumin and smoked paprika
2 tablespoons tomato paste
2 whole chipotle peppers in adobo sauce, roughly chopped
2 tablespoons adobo sauce from the peppers
2 tablespoons wholegrain mustard
1 tablespoon each red wine vinegar and brown sugar
½ -1 teaspoon chilli flakes
1 cup barbecue sauce
355ml-can pale ale
2 cups good beef stock
METHOD
Preheat the oven to 150°C.
Season the beef cheeks with salt and pepper.
Heat the oil in a large sauté pan and brown the beef cheeks on both sides. Place in a large ovenproof baking dish.
Add the onions, garlic, oregano, cumin and paprika to the pan with a splash of water. Add a good pinch of salt and cook for 5 minutes.
Stir in the tomato paste, chipotle peppers, adobo sauce, mustard, vinegar, sugar and chilli flakes and cook for 2 minutes.
Stir in the barbecue sauce then the ale and stock and bring to the boil.
Pour the contents of the pan over the beef cheeks.
Cover the dish tightly with tinfoil or a lid and braise for 3 hours or until very tender. Remove the lid and cook for another 30 minutes before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.