'Beef cheeks are an ideal choice for slow-braising due to their rich, gelatinous texture. Order them in advance from your butcher, or substitute beef brisket or trimmed chuck steak'.
- 1 dried chipotle chilli
- 2 onions, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tsp each sweet smoked paprika (pimenton), ground coriander and cinnamon
- 1 tbs each ground cumin and dried oregano
- 2 tbs olive oil
- -.5kg beef cheeks, trimmed, cut into 4cm pieces
- 1/4 cup (40g) coconut sugar
- 2 x 400g cans chopped tomatoes
- 1L (4 cups) bone broth or store-bought beef stock
- 400g can black (turtle) beans or red kidney beans, rinsed, drained
- Warmed flour tortillas, guacamole, sliced red onion, light sour cream, coriander leaves, finely chopped long red chilli (optional) and lime wedges, to serve.
- Preheat the oven to 150°C. Place the chipotle in a bowl, cover with 1/2 cup (125ml) boiling water and set aside for 30 minutes. Drain, reserving 1 tbs soaking liquid.
- Place the onion, garlic, spices, oregano and the soaked chipotle in a food processor and whiz to a coarse paste, adding the reserved soaking liquid if the mixture is too dry.
- Heat the oil in a large ovenproof casserole over medium-low heat. Add the chipotle paste and cook, stirring, for 6-8 minutes until fragrant. Increase heat to medium-high, add the beef and cook, turning, for a further 3-4 minutes until browned all over.
- Add the sugar, tomato and stock, season, then cover with a lid and transfer to the oven for 2-21/2 hours until the beef is tender.
- Stir through the beans, then return to the oven, uncovered, for a further 30 minutes or until the sauce is reduced and thickened.
- Serve the beef cheeks with tortillas, guacamole, red onion, sour cream, coriander leaves, chilli, if using, and lime wedges. Serves 4-6.