Pulled beef cheek soft tacos

Babiche Martens

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

Directions

1. Preheat an oven to 150C.
2. Mix the oil, garlic, cumin, coriander, salt and pepper in a small bowl. Rub this over the beef cheeks.
3. 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.
4. To serve, warm the tortilla wraps. Top with pulled beef, avocado, slaw, chopped chilli, a squeeze of lime and a dollop of yoghurt.

More Winter warmers from Angela

• Tofu and pumpkin curry
• Lamb shanks