Beef Cheek Tacos with Smoky Red Salsa


¼ onion, diced
½ cup (firmly packed) chopped coriander
8 cooked tortillas
4 radishes, coarsely chopped

Braised beef cheeks
1 large onion, coarsely chopped
5 garlic cloves, coarsely chopped
1 red chilli, chopped
1 star anise
2 whole cloves
1 tbsp. cumin, ground
1 tbsp. coriander seeds, ground
1 tbsp. cinnamon, ground
2 tbsp. sweet paprika, ground
1 tbsp. cocoa powder
1 bunch coriander
2 cups stock
2 ½ cups tomato passata
500 gm beef cheek
salt & pepper

Red Salsa
¼ Spanish onion, diced
1 ripe tomato, diced
2 radishes, finely sliced
1/3 red capsicum, diced
2 tsp lime juice
½ bunch coriander, finely chopped
extra virgin olive oil
salt and pepper


For braised beef cheeks, season.

Then place in a heavy based frying pan with the oil and brown on both sides.

Remove from pan.

Add onions, chilli and garlic. Add 3 tbsp. olive oil.

Add spices and coriander stalks.

Return beef cheeks.

Pour in stock and passata.

Bring to the boil, transfer to a preheated 160C oven for 3 hours or until meat is tender.. Adjust seasoning, shred beef with a fork and add red wine vinegar. Keep warm until needed.

To serve, briefly warm tortillas in a nonstick pan. Place a tablespoon of braised beef cheeks in the middle of each, add a tablespoon of the salsa, and serve.