{"id":7051,"date":"2015-01-09T19:00:25","date_gmt":"2015-01-09T18:00:25","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=7051"},"modified":"2017-01-26T17:54:54","modified_gmt":"2017-01-26T16:54:54","slug":"barbacoa-beef-cheeks","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/7051\/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 has a richness that is not at all cloying. Don\u2019t be put off by what might seem like a bizarre combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The recipe serves four, but our recommendation is that you make a larger batch and invite over your friends to watch a match, have a few drinks and shoot the breeze. An Irish artisan cider such as Stonewell would go nicely.<\/p>\n

Barbacoa 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 rapeseed oil<\/li>\n
  • 2 tablespoons Highbank apple syrup or maple 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
  • to serve:<\/li>\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 Cheddar-type such as Hegarty\u2019s from Whitechurch, Co. Cork<\/li>\n<\/ul>\n

    Serves 4<\/p>\n

    To Cook<\/h2>\n

    Remove the stem and seeds from the ancho chilli, chop it roughly and put it in a little warm water for a few minutes to rehydrate. Blend the chilli (and its water), garlic, peanut butter, espresso powder, 2 tablespoons of the oil, syrup, cumin, paprika, coriander and salt into a paste. Marinate the beef cheeks in the paste for a few hours, preferably overnight, in the fridge. Preheat the oven to 140\u02da C\/fan 120\u02da C\/gas mark 1 1\/2 Heat 2 tablespoons oil in a flameproof casserole dish and brown the cheeks on both sides. Don\u2019t move the cheeks around too much when you\u2019re browning them \u2014 the less they move, the more colour and flavour they\u2019ll pick up. Pour the rest of the marinade into the pan with the stock, then squeeze in the juice of 3 limes. Put the lid on and place in the oven for about 3\u00f3 hours, turning the cheeks once or twice while they cook. If the liquid dries up, add a little more stock. By now the cheeks should be very tender. Pull them apart with two forks and mix with the juices in the pan. Add a squeeze of lime to taste, and a touch more syrup if you like. Serve the barbacoa in a wrap or corn tortilla with guacamole or slices of avocado, roasted tomato 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 has a richness that is not at all cloying. Don\u2019t be put off by what might seem like a bizarre combination of ingredients; this recipe is a cinch, and it takes very little time to prepare. The recipe […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[770,930,437,934,306,145,47,932,931,933,607],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n