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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

Phil Clark

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!

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Ingredients

Beef cheek mixture

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4 Quality Mark beef cheeks

approx. 1.7kg

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50g sugar

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2 tsp salt

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2 carrots

roughly diced

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2 onions

roughly sliced

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½ a leek

roughly sliced

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3 celery stalks

roughly diced

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2 bay leaves

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3 cups red wine

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3 cups beef stock

Nacho sauce

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¼ cup Worcestershire sauce

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¼ cup tomato sauce

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1 Tbsp Kaitaia Fire

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optional

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1 tin baked beans

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400g

Avocado salsa

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1 avocado

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1 bunch fresh coriander leaves

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a squeeze lemon juice

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drizzle olive oil

To serve

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2x large bags corn chips

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8 tomatoes

diced

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8 slices cheddar cheese

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sour cream

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mesclun

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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.

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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