Mexican-Style Chilli Beef
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400 g ox cheeks (all visible fat removed)
- • 1 onion (diced)
- • 2 carrots (diced)
- • 2 sticks celery (diced)
- • 3 cloves garlic (crushed)
- • 150 g mushrooms (quartered)
- • 2 peppers (sliced)
- • 1 tsp ground coriander
- • 1 tsp paprika
- • 1 tsp cumin
- • 1/4 tsp smoked paprika
- • 1 pinch chilli flakes (some chilli powder if you like it spicy!)
- • 2 tbsp tomato puree
- • 1 tbsp Worcestershire sauce
- • 1 tbsp white wine vinegar
- • 1 beef stock cube
- • 1 tin chopped tomatoes (400g)
- • 1 tin kidney beans (400g, we used in chilli sauce)
- • sea salt
- • ground black pepper
- • low calorie cooking spray
Preparation Steps
Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray
Heat up the pan and quickly brown the cheeks on both sides
Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
Place the sautéed veg in the bottom of the slow cooker
Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes
Stir well, then place the sealed ox cheeks on top
Cook for 6 hours on high
Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another hour)
When the meat is cooked and shredded, stir in the peppers and kidney beans and continue to cook without the lid for 30 minutes - This will allow the contents to reduce and thicken
Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander
Season the ox cheeks well, then spray a frying pan with some low calorie cooking spray
Heat up the pan and quickly brown the cheeks on both sides
Remove the meat from the pan, add the white wine vinegar and Worcestershire sauce to deglaze
Scrape and stir the browned bits from the pan over a medium heat. When most of the liquid has evaporated spray the pan with some low calorie cooking spray
Add the onions, garlic, mushrooms, celery and carrots. Cook for a few minutes, until they start to brown
Place the sautéed veg in the bottom of the Instant Pot
Add the ground coriander, paprika, cumin, smoked paprika, chilli flakes, tomato puree, beef stock cube and tinned tomatoes
Stir well, then place the sealed ox cheeks on top
Set the Instant Pot to Manual for 60 mins Natural Pressure Release
Shred the meat using 2 forks (if it doesn't shred easily you can leave it to cook for another 5 minutes NPR)
When the meat is cooked and shredded, stir in the peppers and kidney beans and set to sauté. Cook without the lid for 20-30 minutes - This will allow the contents to reduce and thicken
Taste, and add some more seasoning if required. Serve sprinkled with some chopped coriander