Recipes

Beef Cheek Barbacoa

Cuisine: American

Type: Main Course

Serves: 4-6

Source:	https://www.cuisine.co.nz/recipe/beef-cheek-barbacoa/
Attributes:
Comments:	Have not tried this recipe from Cuisine in New Zealand. You might be able to use a store-bought Italian giardiniera. This requires an overnight marinate.
Serving Suggestions:	Can be served over rice, shredded and used in a taco with garnishes (see recipe steps 8 & 9).

Ingredients:

1kg (2 pounds) beef cheeks (approx 2-3), trimmed of extra sinew
1 batch guajillo sauce (see recipe)
2 tbs. olive oil
1 onion, cut into thin wedges
2 cloves garlic, sliced
2 tsp. oregano, chopped
500ml beef stock (just over 2 cups)

GUAJILLO SAUCE makes approx. ½ cup / preparation 5 minutes plus 30 minutes soaking time / cooking 15 minutes

2 dried guajillo chillies (available from Tio Pablo)
1 tbs. raisins
2 tbs. olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp. cumin seeds
1 tsp. fresh oregano
2 tbs. red wine or sherry vinegar
½ tsp. salt

QUICK PICKLE makes approx. 1 litre jar of pickles / preparation 5 minutes plus 24 hours pickling time / cooking 5 minutes

250-300g vegetables (I used a mix of carrot, cauliflower, celery, radish and garlic)
2 chillies, sliced lengthwise (I used green cayenne)
200ml apple cider vinegar (7/8 cup)
150ml water (2/3 cup)
1 tbs. sugar
½ tsp. salt
½ tsp. coriander seeds
½ tsp. black peppercorns

Instructions:

1. Marinate the beef in 3 tablespoons of the guajillo sauce, ideally overnight.

2. Heat the oil in a casserole and brown the cheeks over a low-medium heat.

3. Remove from the pan then add the onions, garlic and oregano and cook for 1 minute.

4. Add the remaining guajillo sauce and fry for a few minutes.

5. Add the beef cheeks and the beef stock.

6. Cover with a piece of baking paper and a lid and cook in a 160°C (325°F) oven or over a low heat for 2½ -3 hours or until the beef cheeks are very tender.

7. Check halfway and add a little water to the pan if needed.

8. This is delicious served over rice, shredded and put into tacos with sliced radishes, fresh coriander (cilantro) and avocados to serve alongside, or into burritos or chimichangas.

9. I served this with corn tortillas, shredded kale rubbed with salt and olive oil until wilted, guacamole and the following quick pickle.

10. GUAJILLO SAUCE

11. Cut the chillies into pieces, remove the seeds and stems and dry fry in a pan for a few minutes.

12. Put into a bowl with the raisins and cover with hot water. Leave for 30 minutes to rehydrate.

13. Heat the oil and fry the onion until soft. Add the garlic, cumin and oregano, and cook for 1-2 minutes until fragrant.

14. Drain the chillies and raisins, but reserve the soaking water.

15. Put the chillies, raisins, onion mix, vinegar and salt into a food processor.

16. Add 1-2 tablespoons of soaking water and blend until you have a smooth but thick paste.

17. QUICK PICKLE

18. Cut the vegetables into bite-sized pieces or slices.

19. Put into a 1-litre capacity clean sterilised jar, along with the chillies.

20. Simmer the vinegar, water, sugar, salt and spices until the sugar dissolves.

21. Pour over the vegetables, allow to cool, seal and ideally leave for 24 hours before using. Keep in the fridge.

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