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PULLED BEEF CHEEK TACO

Serves
8
Prep
5 hrs
Cook
3½ hrs
Difficulty
Medium
Ingredients.
  • 4 x Angus Reserve beef cheeks (approximately 1.4kg)
  • 3 tablespoons olive oil
  • 2 tablespoons fennel seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon white peppercorns
  • 2 tablespoons hot smoked paprika
  • 2 tablespoons dried oregano
  • Juice and zest of 1 orange
  • 2 cinnamon sticks
  • 6-7 small, dried chillies
  • 1 teaspoon salt flakes
  • TO SERVE
  • Corn tortillas
  • Cabbage slaw
  • Pico de gallo (tomato salsa)
  • Guacamole
  • Chilli oil
  • Sriracha mayonnaise
  • Manchego cheese (grated)
  • Fresh lime
Method.
  • Mix the oil, spices, dried oregano, orange zest and juice together. Rub into beef cheeks and allow a good 4-5 hours to marinate, preferably overnight.
  • Heat a medium sized pot over moderate heat with a little olive oil, brown cheeks on both sides, before adding in enough water to barely submerge the cheeks, (don’t add too much water, you don’t want to weaken flavour profile). Bring to a boil, cover with a lid or parchment paper and set to cook either stove top or oven (set at 150C) for approximately 3 – 3.5 hours.
  • Cook until meat starts to pull apart easily. Reduce cooking liquid on stove top with lid removed. Take a couple of forks to pull the meat apart. Season with a little more salt if necessary. Serve with Hot tortillas and toppings
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