Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 160C/140C fan/gas 3. Season the beef cheeks well. Heat 2 tbsp of oil in a large, heavy-based pot over a medium-high heat. When the oil is hot, brown the beef cheeks until they have formed a dark crust all over, being careful not to burn them. Remove the meat to a plate.
Heat the remaining 1 tbsp of oil and cook the onions and garlic for 3-4 mins, or until slightly coloured. Add the spices and dried herbs, cook for 1 min, then add the vinegar and tomatoes, deglazing the pan. Add the stock and arrange the beef so it’s about three-quarters submerged. Bring to a simmer, cover with a lid and cook in the oven for 3 hrs, or until the meat is very tender and falling apart.
Meanwhile, blitz all the salsa ingredients, plus 1 tsp of sea salt, together in a blender. Season to taste.
Carefully remove the cheeks from the pot and set aside. Strain the braising liquid into a pan and return to the stove. Reduce the liquid for 10 mins until about a quarter remains. Return the beef cheeks to the liquid and shred using forks, mixing well. Taste and season if necessary.
Serve with tortillas, the salsa and any other toppings of your choice.