Sloane’s Beef Cheek Barbacoa
Splash of olive oil
1x 500ml Sloane’s Beef Stock
1 tin Chipotle in Adobo (pureed) or 50ml Chipotle Thaibasco
6 garlic cloves, minced
5 tsp ground cumin
3 tsp dried oregano
3 bay leaves
Juice of 2 small limes to finish.
Beef Cheek is excellent for making pulled beef dishes. In a cast iron pot, long and slow over a fire pit is always going to be the be
st, but that’s not going to be possible for most of us. In one of our Dutch Ovens is going to be a close second, but this recipe is designed to use a slow cooker/ rice cooker, something even the smallest Bangkok condo kitchen will have in.
This recipe is so simple it takes just 5 minutes in the morning, then just leave it to cook throughout the day and come home to a house smelling amazing and a quick easy dinner.
How to cook
Season the beef cheeks with salt and pepper, then heat the oil in a thick based pan. Once smoking hot, add the cheeks and sear until browned on all sides. Transfer to a slow cooker. *If using a Dutch Oven, just sear directly in the pot.
Add the garlic herbs, spices and chipotle sauce and stir well coating the beef. Add the beef stock, cover with the lid and cook on low heat 7-8 hours. *if in the Dutch Oven, add it to a preheated oven at 120-130°C.
After this time the beef should come apart easily. Remove beef from the slow cooker and shred. Stir lime juice into the remaining broth in the slow cooker then add a few spoonfuls to the pulled beef, to keep it moist.
Serve in tortillas with diced tomato, coriander leaf and red onion or selection of your favourite taco toppings.
Recipe by Joe Sloane