Beef cheek tacos with green salsa

Method

• step 1

  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.

• step 2

  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.

• step 3

  Meanwhile, blitz all the salsa ingredients, plus 1 tsp of sea salt, together in a blender. Season to taste.

• step 4

  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.

• step 5

  Serve with tortillas, the salsa and any other toppings of your choice.