Serves 2 plus leftovers for jacket potatoes
Ingredients
1 beef cheek
Plain flour for coating
Salt and pepper
Tasteless oil such as sunflower or vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
500ml beef stock (or 500ml water with stock cube/stock pot)
2 tbsp tomato ketchup (I use a low sugar version)
1 tsp coriander
1tsp cumin
1 tsp oregano
1tsp hot chilli powder (adjust to heat preferences)
1tsp chipotle paste or 1 chipotle chilli rehydrated and chopped
1/4 tsp ground cinnamon
1/2 tsp celery salt (or chop 2 stalks of celery finely and add with the onions)
1 tin baked beans (I use low salt low sugar beans)
Instructions
1. Preheat the oven to 150 deg C/Gas mark 2
2. In a lidded casserole dish pour a little oil to coat the bottom of the dish and put on the hob until hot
3. Season the flour with salt and pepper and coat the beef cheek
4. Seal the beef cheek in the hot pan, colouring well. Take out and put onto a plate
5. Add a little more oil if required, then add the onion (and celery if using) and soften.
6. Add the garlic and continue frying until lightly browned
7. To the dish add the stock, ketchup and all of the herbs and spices, mix well and then add the beef cheek
8. Put in the oven and cook for approximately 3 hours, turning occasionally if the meat is poking out of the sauce
9. After 3 hours add the beans and put back into the oven for 15 minutes
10. After this time the meat shouhld be shreddable in the pot using 2 forks. If it isn't put back in the oven for another 15 minutes or so
11. Before serving reduce the sauce on the hob if necessary (should be thick and glossy)
Serve with rice, sour cream and tortilla chips
