Recipe: Slow Cooked Beef Cheek Nachos with Avocado Salsa01:44|BRANDED
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. Serves: 8-10 Prep time: 20 minutes Cook time: 5 hours INGREDIENTS: For the 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 leek roughly sliced - 3 celery stalks roughly diced - 2 Bay leaves - 3 cups red wine - 3 cups beef stock For the nacho sauce: - ¼ cup worcestershire sauce - ¼ cup tomato sauce - 1 Tbsp Kaitaia Fire (optional) - 1 tin baked beans (400g) For the avocado salsa: - 1 avocado - 1 bunch fresh coriander - A squeeze lemon juice - Drizzle olive oil To serve: - 2x large bag corn chips - 8 tomatoes diced - 8 slices cheddar cheese - Sour cream - Mesclun - Parmesan cheese METHOD: For the beef cheeks: 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 liquor. 4. While the beef cheeks are still warm pull apart and set aside to cool. 5. Strain the cooking liquor and set aside to use to reheat the meat mixture when you are ready to serve. For the nacho sauce: 1. In a pot reheat the pulled beef cheeks and add the Worcestershire sauce, ketchup, Kaitaia Fire and mix through. 2. Add some of the cooking liquor to add moisture then add the baked beans. For the avocado salsa: 1. Dice the avocado and mix together with the other ingredients in a bowl. To serve: 1. Begin to layer up the nachos by placing the corn chips on a plate with the cheese slices on top. 2. Place under the grill to melt the cheese. 3. 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. 4. Serve immediately.