Red mole & cerveza negra-braised beef cheeks

Red mole & cerveza negra-braised beef cheeks

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Chefs will tell you that the muscles close to the mouth of an animal taste the best – the tongue, cheek and neck are naturally nutrient-rich and hard-working. They are as good as a fillet, rib or sirloin and, when cooked appropriately, they become equally luxurious and gastronomic. Here beef cheeks are slowly braised with dark beer and red mole until fork-tender.

Ingredients

Quantity Ingredient
Refried beans, to serve
Tortilla dough, warmed, to serve

Braised beef cheeks

Quantity Ingredient
4 beef cheeks, trimmed of excess sinew
sea salt flakes, to taste
spanish smoked paprika, to taste
60ml olive oil
2 onions, roughly chopped
2 garlic cloves, roughly chopped
750ml cerveza negra beer
100ml agave syrup
50ml sherry vinegar
500ml Red mole

Pickled jalapeño salad

Quantity Ingredient
3 large handfuls upland cress or watercress
Mexican-style pickles

Method

  1. Preheat the oven to 180°C.
  2. To prepare the beef cheeks, season the beef with salt and paprika. Heat 2 tablespoons of the oil in a large frying pan set over high heat, until smoking. Seal the beef cheeks all over, until nicely coloured, then remove from the pan and set aside. Reduce the heat to low, add the remaining oil and cook the onion and garlic until softened. Pour in the beer and bring to the boil. Add the agave and vinegar and simmer until reduced to a syrup.
  3. Pour the syrup and red mole into an ovenproof dish and stir to combine. Add the beef cheeks, cover with a lid and braise in the oven for 3 hours, or until tender. Remove the beef cheeks from the braising liquid, place on a tray and set aside.
  4. Pour the braising liquid into a medium saucepan and simmer over low heat until reduced to a rich sauce. Strain through a fine-mesh sieve, return to a clean pan and keep warm.
  5. Slice the beef cheeks into 2 cm thick slices and return to the sauce to warm through.
  6. For the pickled jalapeño salad, combine the cress, jalapeños and a little of the pickling liquid in a medium bowl and toss to combine.
  7. To serve, arrange the beef slices and sauce on serving plates, garnish with the pickled jalapeño salad, refried beans and warm tortillas.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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