Cook Like A ChefBeef

Braised Chilli Beef Roasted Potatoes with Taco Sauce

Name: Braised Chilli Beef Roasted Potatoes with Taco Sauce
Total time: 165 min
Yield: 4 servings
Ingredients: 4 beef cheeks, trimmed and diced; 3 tbsp vegetable oil; 2 onions, roughly diced; 4 cloves garlic, finely chopped; 1 large red chilli, sliced; 1 red pepper, diced; 1 tbsp cumin powder; 1 tbsp coriander powder; 1 tsp chilli flakes; 1 tsp aromat powder; 1 tbsp tomato paste; 10ml malt vinegar; 300ml beer; 1 tin kidney beans; 1 tin chopped tomatoes; parmesan cheese, to garnish; 500g Maris Piper potatoes (potatoes); 100g beef dripping (potatoes); 1 head garlic, halved across the middle (potatoes); 3 tbsp mayonnaise (taco sauce); 1 tbsp tomato ketchup (taco sauce); 1 tsp cumin (taco sauce); 1 tsp smoked paprika (taco sauce); 1 tsp onion powder (taco sauce); 1 tsp cayenne pepper (taco sauce)

Slow-braised beef cheeks spiced and cooked down to a rich chilli compote, piled over crispy beef-dripping roasties and drizzled with a smoky taco sauce. Deeply savoury comfort food with a Tex-Mex kick.

Mark MoriartyFrom the series · Cook Like A Chef

165 min totalServes 4Hard

Time165 min

Serves4

SkillHard

ShowCook Like A Chef

Watch the episode

Cook Like A Chef · S2 E2 — Potato

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

Preheat the oven to 150°C and place a heavy-based, shallow saucepan on the heat.

Add the oil and caramelise the diced beef cheek over a high heat. Add the onion, garlic, chilli and red pepper, reduce the heat and caramelise 5 minutes before adding the spices. Once sticking and going dark, add the tomato paste, vinegar and beer and scrape the base. Add the chopped tomato and kidney beans, lid on, and cook 2 hours until the cheek is soft.

Press the beef with a fork to a compote texture, adjust the seasoning and set aside. Increase the oven to 220°C.

Peel the potatoes, add to a pot with 3 litres water and 30g salt, boil then simmer 10 minutes until starting to fall apart. Drain and cover to dry.

Heat a large non-stick pan with the beef dripping, fry the potatoes and garlic until crispy, then roast at 220°C, tossing regularly, until really crispy.

Mix the taco sauce ingredients.

Serve the roast potatoes topped with the chilli beef compote, drizzled with taco sauce and finished with grated parmesan.

BeefBraiseSpiced

Nutrition

Per serving · estimated

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—protein

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Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

From the cookbook

This recipe features in Mark's cookbook