Created by Robbie Bell
Chef Owner of City
City Larder Beef Cheek 2
Onion 1, finely sliced
Garlic 3 cloves, finely chopped
Bay leaves 2
Rosemary 1 sprig
Tomato puree 1 tbsp
Chipotle paste 2 tbsp
Red wine 1 glass
Beef stock 300ml
Chopped parsley to serve
Hot dog buns 6, split down the middle
Celeriac ½, peeled and grated
Carrot 1, peeled and grated
Red Onion 1 small, finely sliced
Mayonnaise 4 tbsp
Dijon Mustard 1 tbsp
Coriander ½ bunch (including stalks), chopped
Lemon ½, juiced
Fry the onion, garlic, bay leaves and rosemary in the same large sauce pan with a lid. Fry until soft but not coloured. Add the tomato puree and chipotle paste and cook for a few minutes, then add the red wine and reduce 2/3 . Add the beef cheeks and sauce pour in the beef stock. Simmer for 30 minutes or until the cheeks are nice and hot. Allow them to cool in the liquid a little.
To make the slaw, mix all the ingredients together with some seasoning, cover and chill until ready to serve.
When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir.
To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away.