Beef Cheeks ala Mexico served with a Smokey red salsa
Ingredients
- Braised Beef Cheeks:
- ½ large onion, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 35 ml canola oil
- 1 tsp black peppercorns
- 1 each whole clove and star anise
- 1 tsp cumin seeds
- 1½ tbsp coriander seeds
- ½ tsp ground cinnamon
- 1 tbsp sweet paprika
- 500 gm beef cheek, cut into large dice (about 4cm x 7cm)
- 1 tsp cocoa powder
- 1 tomato, coarsely chopped
- ¼ red capsicum, coarsely chopped
- 1 tsp red wine vinegar
- Smokey Red Salsa:
- ¼ onion, skin on
- 6 garlic cloves, unpeeled
- 1 ripe tomato
- 1/3 red pepper
- ½ long red chilli
- 2 tsp lime juice
Method
- Start with the Beef
- In a food processor add the chopped onion and garlic and blend until it is well combined.
- Remove and place into a saucepan with a bit of oil.
- Stir over medium low heat until the garlic is golden.
- Regulate the temperature, to allow the onions and garlic to gradually caramelise.
- Add the peppercorns, whole clove, star anise, cumin seed, and coriander seeds into a mortar and pestle and start to grind until finely crushed.
- Add the crushed spices to the onion mixture and add the cinnamon, paprika, beef pieces and cocoa powder.
- Now, add a good pinch of salt and stir occasionally until the spices have caramelised, but not burnt (about 8 to 10 min).
- Add tomato and red pepper into a food processor and process until smooth.
- When done, remove and add to the beef mixture.
- Stir well and cover with a tight fitting lid.
- Reduce the heat to low and cook, stirring occasionally until the meat is tender.
- This takes about 3 hours.
- Beef cheks have a lovely texture when cooked, and slow cooking them is the ideal way to prepare this cut.
- When the meat is tender take a fork and start to shred the beef.
- Now add the red wine vinegar and combine well together.
- Keep warm until later.
- Smokey red salsa:
- Start by taking a griddle pan and heating it over very high heat.
- Now take the onion, garlic, tomato, red pepper, and the chilli and grill until completely blackened on all sides. This takes about 15 min.
- When done, remove from the pan and allow to cool to room temperature.
- The thin waxy skin on the outside of the vegetables is what gives the dark colour. It will also give a smoky flavour to the inner flesh of the vegetables.
- Peel the onion and the garlic.
- Remove the skins and the seeds from the tomato, pepper and the chillies.
- Now place all the vegetables into a blender, and add the lime juice and a pinch of salt.
- Now start to blend until all is well combined and smooth.
- Check for seasoning and add some salt and pepper if necessary.
- Now remove and place into a bowl.
- Keep aside until later.
- Now for the final touches
- Take a small bowl, add onion and coriander and mix well together.
- Keep it aside until later.
- Next, take a non-stick pan and briefly warm the tortillas before plating up the dish to serve.
- This dish has a few steps to it, but once you get going it is very easy to prepare.
Wine Pairing
- Beyerskloof
- Reuben paired he’s dish (above) with the following Beyerskloof wines:
- Diesel Pinotage 2012
- Pinotage Reserve 2012