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Friday, March 29, 2024
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HomeOx Cheek Tacos

Ox Cheek Tacos

Every week, I make a menu for the next seven days and I make my shopping list from that list. I tend to stick to the list as much as possible, which is difficult when Drew comes with me, because somehow, packets of cookies, ice cream and snacks always sneak their way into the trolley. Also, when the farmers’ market is in town, I’m often forced to do some major re-thinking.
One of the things I Love about the grocery store I frequent, besides the awesome customer service, is their butcher’s counter. There’s always a great selection of different and interesting things, including several ‘forgotten’ or cheaper cuts, which often makes me revise my menu a little. Partly because the price of these cuts can save a few quid, but also, it’s fun to try something a little different and see what new and interesting textures can be achieved with different animal body parts.

Ingredients

900 grams (2 lbs)- approx 2- ox cheeks
1 medium  onion,  sliced
5  dried arbol  chillies
1 inch ancho  chilli,  soaked for 5 minutes  boiling water,  then thickly sliced
2 cloves  garlic,  sliced
handful  coriander  (cilantro) stems
500  ml (pint) good  chicken stock
juice and zest of 1 lime
2 teaspoons  coriander seeds
To serve:
Cooked black beans
Fresh  pico de gallo*

Preparation

1. Turn  the oven on to 140C (290F) and  heat  a little  lard  or veg oil in a heavy bottomed  skillet  or  frying  pan over a med-high  heat.
2. Season  both sides of the cheeks well with  salt  and pepper and add to the hot  skillet,  leaving alone for a few minutes before  turning  and  frying  for another couple on the second side. When you have a nice  brown  colour on both sides, remove from the  heat  and set aside for a few minutes.
3. Add a little more oil to the pan and add the onions and garlic.  Fry  for a few minutes, until they begin to soften, then add the chillies, coriander  seeds  and stalks, stock and lime  zest  and  juice.  Bring to a  simmer,  then add the cheeks back to the pan and  turn  off the  heat.  Cover the pan tightly with foil and put in the oven for 5 1/2 hours, removing at 2 hours to make sure there’s still liquid and to  turn  the meat over to finish cooking on the other side.
4. After 5 1/2 hours, remove from the oven and move the pieces of meat to a  plate,  discarding the cooking liquid and aromatics. Use a couple of forks to pull the meat apart into loose  shreds,  this will take very little effort, as all the connective tissue will have  melted  and the meat will be as soft as  velvet.  Taste  the meat to check for  seasoning,  sprinkling over a littlesalt if need be.
5. Heat  a non-stick  frying  pan over a med- high  heat  with a little more oil or  lard  and when nice and hot, add the meat to the pan. Leave for a couple of minutes, allowing the beef to get some  crisp  edges, before  turning  a little and  frying  much of the meat in the pan well.
6. Serve  on  warmed  flour tortillas with black beans and pico de gallo.
7. For the pico de gallo:
8. De-seed three ripe tomatoes and  chop  into a small dice.
9. Chop  half a red onion, and a large handful of fresh coriander.
10. De-seed and finely  chop  a fresh green chilli.
11. Mix  together well with a few pinches of  salt  and the  juice  of a lime.
12. Beef Tacos on Foodista.
Credit: Foodista

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