Slow cooked beef cheek nachos with avocado salsa
Classic nachos recipe with a cheffy twist
Serves
8 - 10
Prep Time
20 mins
Cook Time
5 hrs
Who doesn't love nachos? Chef Phil Clark has given us the recipe to his famous slow-cooked beef cheek nachos - one of Kingsland Social's most popular dishes!
Whether you're party planning, batch-cooking for the week ahead, or looking to spoil the family - these beef cheek nachos are your weekend must-make!
Cook the beef cheeks in the slow cooker or oven well ahead of time, then put the whole thing together just before your eating. They're an easy and delicious addition to any party that will have your guests coming back for seconds!
Use the same beef cheek preparation steps to cook our beef cheeks on toast and beef cheek burger recipes.
Who doesn't love nachos? Whether you're party planning, batch-cooking for the week ahead, or looking to spoil the family - these beef cheek nachos are your weekend must-make. Cook the beef cheeks in the slow cooker or oven well ahead of time, then put the whole thing together just before your eating. They're an easy and delicious addition to any party that will have your guests coming back for seconds!
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ShareIngredients
4 Quality Mark beef cheeks
approx. 1.7kg50g sugar
2 tsp kosher salt
2 carrots
roughly diced2 onions
roughly sliced½ a leek
roughly sliced3 celery stalks
roughly diced2 bay leaves
3 cups red wine
3 cups beef stock
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 Tbsp Kaitaia Firei
optional1 tin baked beansi
400g
1 avocado
1 bunch fresh coriander leaves
a squeeze lemon juice
drizzle olive oil
2x large bags corn chips
8 tomatoes
diced8 slices cheddar cheese
sour cream
mesclun
Parmesan cheese
enough to grate over the top
Method
Place the whole beef cheeks into a casserole dish with all the other ingredients and cover with the red wine and beef stock water. Make sure there is enough liquid to cover the meat.
Cover the oven dish with a lid or tin foil. Place in the oven for four to five hours at 140°C, until they're soft enough to pull apart with a spoon.
When cooked, remove from oven and take the beef cheeks out of the cooking liquid.
While the beef cheeks are still warm pull apart and set aside to cool.
Strain the cooking liquid and set aside to use to reheat the meat mixture when you are ready to serve.
In a pot reheat the pulled beef cheeks and add the Worcestershire sauce, ketchup, Kaitaia Fire and mix through.
Add some of the cooking liquid to add moisture then add the baked beans.
Dice the avocado and mix together with the other ingredients in a bowl.
Begin to layer up the nachos by placing the corn chips on a plate with the cheese slices on top.
Place under the grill to melt the cheese.
Remove from the grill and top with the beef cheeks mixture then layer with the tomato, avocado, dollops of sour cream, mesclun and grated parmesan.
Serve immediately.
Nutrition Information per Serving (614g)
Nutritional information is based on 10 serves. Per serve this is a substantial Mexican meal. Consider smaller options for those wanting a lighter meal.
