REGISTER

MY ACCOUNT

HELP

CART

Gill Books - Reading Matters
HOME
BOOKSHOP
BLOG

BLOG

ALL CATEGORIES
BEHIND THE SCENES
BOOK LAUNCHES
COMPETITIONS
EVENTS
FOOD
HEALTH
JOB FAIRY
MEET THE AUTHORS
NEWS
SIGNING TOURS

Man food for the weekend: Pat Whelan's Barbacoa Beef Cheeks


19-10-2013 13:45

It’s a massive weekend for rugby action - that calls for some ’man food’! Pat Whelan, butcher and author of ’The Irish Beef Book’, has a great recipe for Barbacoa Beef Cheeks.

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’t 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.


Serves 4


1 kg beef cheeks, trimmed

1 ancho chilli
4 cloves garlic, peeled and chopped
1 tablespoon peanut butter
1 teaspoon instant espresso powder
4 tablespoons extra virgin olive oil or Irish
rapeseed oil
2 tablespoons Highbank apple syrup or
maple syrup or honey
2 tsp ground cumin
1 tsp smoked paprika
1 handful fresh coriander, chopped
1 teaspoon salt
250 ml chicken stock
4 limes
to serve:
2 avocados, peeled and sliced (or guacamole)
4 wraps or tortillas
roasted tomato salsa
fresh coriander
sour cream
grated cheese — a strongly flavoured
Cheddar type such as Hegarty’s from Whitechurch, Co. Cork


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° C/fan 120° C/gas mark 1½.
Heat 2 tablespoons oil in a flameproof casserole dish and brown the cheeks on both sides. Don’t move the cheeks around too much when you’re browning them — the less they move, the more colour and flavour they’ll 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 3½ 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.

 

The Irish Beef Book by Pat Whelan and Katy McGuinness is now available nationwide.



Facebook Twitter Google+ LinkedIn
Comment on this article

AUTUMN-WINTER 2017 CATALOGUE OF NEW BOOKS NOW AVAILABLE!

A BOOK FOR EVERYONE

LATEST BLOG POST

Fresh from a 3-in-a row All Ireland victory, Dublin Football All Star Philly McMahon has revealed that he has penned an autobiography, The Choice, to be published on Friday, 13 October by Gill Books. Read More >

JOIN OUR NEWSLETTER


© 2017 M.H. Gill & Co. Unlimited Company