This recipe for Slow-Roasted Barbacoa Beef Cheek from Cactus Republic uses chili jam and jalapeños to add an extra dimension of flavour to beef. This is the perfect taco filling – just add salsa, guacamole and salad.
5 kg of beef cheek
6 large tomatoes, roughly chopped
3 large red onions, roughly chopped
1 bunch coriander, roughly chopped
2 large jalapeños, sliced length ways
3 bottles of Negra Modelo beer (or similar dark beer)
1 litre of beef stock
1 litre of water
500 ml fresh chilli jam
1. Trim fresh beef cheek and seal on a hot grill plate.
2. Place in a large roasting tray and add combined remaining ingredients.
3. Cover with aluminium foil and place in the oven for two hours and 15 minutes at 160°C.
4. Remove and gently shred down.