Braised chilli beef roasted potatoes with taco sauce

Start with your chilli beef, preheat your oven to 150c and place a heavy based, shallow saucepan on the heat.

Add the oil and caramelise the diced beef cheek over a high heat until you’ve got plenty of colour on there. Next, add the onion, garlic. sliced chilli and red pepper and reduce the heat. Caramelise this for 5mins before going in with the spices. Once this is starting to stick to the base of the pan and go black, add the tomato paste, vinegar and beer and scrape the bits from the base of the pan. Add the chopped tomato and kidney beans and place a lid on the pot, cook for 2 hours until the cheek is soft. The kidney beans will break down over the long cook and thicken the braise as it cooks out.

Remove the pot from the oven and press the beef cheek with a fork to create a compote texture, adjust the seasoning of the beef chilli and set aside. Increase the oven heat to 220c.

Now peel the potatoes and add them to a pot filled with 3 litres of water and 30g of sea salt. Bring to the boil and then simmer for 10mins until they are starting to fall apart on the outside. Remove and cover with a cloth to dry them out.

Heat a large non-stick pan with the beef dripping, add the potatoes and garlic and begin to fry until the outside gets crispy, place in an oven at 220c and toss regularly until they are really crispy.

To make the taco sauce, mix the ingredients together and set aside.

To serve, place the roasted potatoes in a bowl, top with the chilli beef compote and drizzle the taco sauce on top. Finish with some grated parmesan cheese