Ingredients
Beef Cheeks
-
Beef cheeks 10 x
-
Cola 750 ml
-
Brown Sugar 250 g
-
Liquid smoke 20 ml
-
Malt Vinegar 60 ml
-
Soy sauce 250 ml
-
Garlic puree 20 g
Mash
-
Butter 50 g
-
Cream 60 ml
To Serve
-
Green beans
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.
