Dish - - ROASTS AND BRAISES - SERVES 4

Add the onions, gar­lic, oregano, cumin and pa­prika to the pan with a splash of wa­ter. Add a good pinch of salt and cook for 5 min­utes.

Stir in the tomato paste, chipo­tle pep­pers, adobo sauce, mus­tard, vine­gar, sugar and chilli flakes and cook for 2 min­utes.

Stir in the bar­be­cue sauce then the ale and stock and bring to the boil.

Pour the con­tents of the pan over the beef cheeks.

Cover the dish tightly with tin­foil or a lid and braise for 3 hours or un­til very ten­der. Re­move the lid and cook for another 30 min­utes be­fore serv­ing.

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