06 Nov beef cheek tacos
These beef cheek tacos are one of the most delicious things I know how to make. I think what makes them so good is the Korean-influenced BBQ sauce I drizzle over the top.
Korean food is full of gorgeously fermented flavours like gochujang, the fermented chilli paste that makes up the base of the BBQ sauce poured over these beef cheek tacos. This recipe is a fusion of tacos and gochujang, and the use of beef cheeks adds another level of flavour to the affair.
Don’t be put off by the long list of ingredients below. A lot of the ingredients double up in different parts of this recipe and it is truly very simple to put together. You will need to braise the beef cheeks for the better part of an afternoon (four to five hours) but once you get it in the pot, the meat and the oven do the work for you.
Thanks to Talos for the use of the track In Time for this video.
Beef Cheek Tacos with Korean BBQ Sauce
By Aoife McElwain
For the beef
75ml soy sauce
75ml rice wine vinegar
2 tablespoons sesame oil
2 tablespoons mirin
2 spring onions
4 cloves of garlic
2 tablespoons of fresh ginger
1 teaspoon of chilli flakes
800g of beef cheeks
For the radish pickle
2 tablespoons of rice wine vinegar
1 teaspoon of mirin
Half a teaspoon freshly chopped red chilli
For the BBQ sauce
2 tablespoons of Gochujang sauce
3 tablspoons of mirin
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons of sesame oil
6 flour tortilla, toasted
Black sesame seeds
- In a bowl, mix together the soy sauce, rice wine vinegar, sesame oil and mirin. Chop the spring onions and add to the bowl. Marinate the beef cheeks sit in the sauce for a half hour.
- Heat olive oil in large pot. Finely dice onions. Fry for 3 minutes or until starting to soften.
- Grate garlic and ginger. Add to the pot with chilli flakes and cook for 1 or 2 more minutes.
- Add the beef cheeks to the pot. Pour in the soy sauce marinade. Top up with water. Braise in the oven for 5 hours at 170c/ 150c fan / gas mark 3.
- When beef has had 4 hours, pickle your radishes. Finely slice the radish and place in a shallow bowl (Moroccan plate) with the rice wine vinegar and mirin. Finely slice the red chilli and add to pickle. Place in the fridge for 30 minutes.
- Make the Korean BBQ sauce. Mix the gochujang, mirin, soy sauce, rice wine vinegar and sesame oil in a small bowl (new glass bowl).
- When beef is done, remove from oven. Check with fork to make sure it’s soft. Remove from pot and allow to cool slightly. Use two forks to pull meat apart.
- Serve beef with BBQ sauce, pickled radish, sour cream with lime zest, black sesame seeds, sriracha and fresh coriander. condiments and fillings in different bowls. Assemble taco on green plate with beef, sour cream, lime zest, black sesame seeds, sriracha and fresh coriander.