Chipotle-Spiced Beef Cheek Sloppy Joe with Celeriac Slaw

Created by Robbie Bell

Chef Owner of City


  • City Larder Beef Cheek 2

  • Oil

  • 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


  1. 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.

  2. To make the slaw, mix all the ingredients together with some seasoning, cover and chill until ready to serve.

  3. 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.

  4. 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.

  • White Facebook Icon
  • White Instagram Icon

137 Bell Street, Ivanhoe, VIC 3079, Australia

Tel: 03 9459 5767 | Email:

©2019 by City Larder. Designed by Crackling Media