Mexican Braised Beef Cheeks

Name: Mexican Braised Beef Cheeks
Yield: 10
Ingredients: 10.0x Beef cheeks; 750.0ml Cola; 250.0g Brown sugar; 20.0ml Liquid smoke; 60.0ml Malt Vinegar; 250.0ml Soy sauce; 200.0g KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg; 20.0g Garlic puree; 50.0g Butter; 60.0ml Cream; 0.0 Green Beans

This braised beauty will have you coming back for seconds. With its melt in your mouth texture and gorgeous flavours its sure to be a crowd pleaser.

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Beef Cheeks

Beef cheeks 10.0 x
Cola 750.0 ml
Brown sugar 250.0 g
Liquid smoke 20.0 ml
Malt Vinegar 60.0 ml
Soy sauce 250.0 ml
KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg 200.0 g
KNORR Mexican Chunky Salsa Mild Gluten Free 1.95kg
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Garlic puree 20.0 g

Mash

Butter 50.0 g
Cream 60.0 ml

To Serve

Green Beans

Stews & Casseroles

Main Meals

Beef

Casual Dining

Mexican

This braised beauty will have you coming back for seconds. With its melt in your mouth texture and gorgeous flavours its sure to be a crowd pleaser.

...

Preparation

Beef Cheeks
- Combine beef cheeks, cola, grown sugar, liquid smoke, malt vinegar, soy sauce, garlic puree, and KNORR Mexican Chunky Salsa Mild GF and marinate for an hour.
- Place all ingredients in a gastronome tray and cover with a lid before placing in oven on 190 degree Celsius for 30 minutes.
- Reduce temp to 150 for a further 3 hours or until cheeks are tender.
- Once tender remove meat from liquid and reduce liquid by half.
Mash
- Bring 1L water to the boil, take off stove and whisk in KNORR Instant Mashed Potato Mix. Add butter and cream and stir to combine.
To Serve
- Buttered beans with pepita seeds.