{"id":6674,"date":"2014-08-22T12:36:45","date_gmt":"2014-08-22T11:36:45","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=6674"},"modified":"2014-09-22T14:35:11","modified_gmt":"2014-09-22T13:35:11","slug":"james-whelan-butchers-barbacoa-beef-cheeks","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/6674\/james-whelan-butchers-barbacoa-beef-cheeks\/","title":{"rendered":"James Whelan Butchers: Barbacoa Beef Cheeks"},"content":{"rendered":"

\"Barbacoa<\/a>Beef cheeks are one of our favourite cuts. The meat is intense, full of robust flavour and\u00a0has a richness that is not at all cloying. Don\u2019t be put off by what might seem like a bizarre\u00a0combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The\u00a0recipe serves four, but our recommendation is that you make a larger batch and invite over your\u00a0friends to watch a match, have a few drinks and shoot the breeze. An Irish artisan cider such as\u00a0Stonewell would go nicely.\u00a0Barbacoa Beef Cheeks – Printer Friendly Download<\/a><\/strong><\/p>\n

Ingredients:<\/h2>\n
    \n
  • 1 kg beef cheeks, trimmed<\/li>\n
  • 1 ancho chilli<\/li>\n
  • 4 cloves garlic, peeled and chopped<\/li>\n
  • 1 tablespoon peanut butter<\/li>\n
  • 1 teaspoon instant espresso powder<\/li>\n
  • 4 tablespoons extra virgin olive oil or Irish\u00a0rapeseed oil<\/li>\n
  • 2 tablespoons Highbank apple syrup or\u00a0maple syrup or honey<\/li>\n
  • 2 tsp ground cumin<\/li>\n
  • 1 tsp smoked paprika<\/li>\n
  • 1 handful fresh coriander, chopped<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 250 ml chicken stock<\/li>\n
  • 4 limes<\/li>\n<\/ul>\n

    to serve:<\/p>\n

      \n
    • 2 avocados, peeled and sliced (or guacamole)<\/li>\n
    • 4 wraps or tortillas<\/li>\n
    • roasted tomato salsa<\/li>\n
    • fresh coriander<\/li>\n
    • sour cream<\/li>\n
    • grated cheese \u2014 a strongly flavoured\u00a0Cheddar-type such as Hegarty\u2019s from\u00a0Whitechurch, Co. Cork<\/li>\n<\/ul>\n
      Serves 4-6<\/div>\n

      To Cook:<\/h2>\n

      Remove the stem and seeds from the ancho chilli, chop it roughly and put it in a little warm\u00a0water for a few minutes to rehydrate.\u00a0Blend the chilli (and its water), garlic, peanut butter, espresso powder, 2 tablespoons of the\u00a0oil, syrup, cumin, paprika, coriander and salt into a paste. Marinate the beef cheeks in the paste\u00a0for a few hours, preferably overnight, in the fridge.\u00a0Preheat the oven to 140\u00c5\u00e3 C\/fan 120\u00c5\u00e3 C\/gas mark 11\/2.\u00a0Heat 2 tablespoons oil in a flameproof casserole dish and brown the cheeks on both sides.\u00a0Don\u2019t move the cheeks around too much when you\u2019re browning them \u2014 the less they move, the\u00a0more colour and flavour they\u2019ll pick up.\u00a0Pour the rest of the marinade into the pan with the stock, then squeeze in the juice of 3\u00a0limes.<\/p>\n

      Put the lid on and place in the oven for about 31\/2 hours, turning the cheeks once or twice\u00a0while they cook. If the liquid dries up, add a little more stock. By now the cheeks should be very\u00a0tender. Pull them apart with two forks and mix with the juices in the pan. Add a squeeze of lime\u00a0to taste, and a touch more syrup if you like.\u00a0Serve the barbacoa in a wrap or corn tortilla with guacamole or slices of avocado, roasted\u00a0tomato salsa, sour cream, a sprinkling of fresh coriander and grated cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Beef cheeks are one of our favourite cuts. The meat is intense, full of robust flavour and\u00a0has a richness that is not at all cloying. Don\u2019t be put off by what might seem like a bizarre\u00a0combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The\u00a0recipe serves four, but […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,5],"tags":[134,770,48,607],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n