Slow cooked beef cheek nachos with avocado salsa
Classic nachos recipe with a cheffy twist
8 - 10
Serves
20 mins
Prep Time
5 hrs
Cook Time
Recipe author
Phil Clark
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!
Rate this recipe
Share
Ingredients
Beef cheek mixture
4 Quality Mark beef cheeks
approx. 1.7kg
50g sugar
2 tsp salt
2 carrots
roughly diced
2 onions
roughly sliced
½ a leek
roughly sliced
3 celery stalks
roughly diced
2 bay leaves
3 cups red wine
3 cups beef stock
Nacho sauce
¼ cup Worcestershire sauce
¼ cup tomato sauce
1 Tbsp Kaitaia Fire
i
optional
1 tin baked beans
i
400g
Avocado salsa
1 avocado
1 bunch fresh coriander leaves
a squeeze lemon juice
drizzle olive oil
To serve
2x large bags corn chips
8 tomatoes
diced
8 slices cheddar cheese
sour cream
mesclun
Parmesan cheese
enough to grate over the top
Method
Beef cheeks
Nacho sauce
Avocado salsa
To serve
1
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.
2
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.
Start Timer
3
When cooked, remove from oven and take the beef cheeks out of the cooking liquid.
4
While the beef cheeks are still warm pull apart and set aside to cool.
5
Strain the cooking liquid and set aside to use to reheat the meat mixture when you are ready to serve.
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.
Energy
3748kJ (895kcal)
Protein
47g
Total Fat
48.4g
Saturated Fat
17.1g
Carbs
49.7g
Dietary Fibre
10.2g
Iron
5.4mg
Zinc
8.6mg
Vitamin B12
2.2µg
