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Balsamic Ox Cheek Tacos

Here’s a deceptively easy recipe for all you lazy foodies out there, it really is a case of letting time in the oven & the deep flavours of our Apple & Honey Spiced Balsamic vinegar do all the work for you. Slow cooking the beef with our Mighty Fine Balsamic gives a well rounded flavour and the meat simply falls apart. You can eat it straight away, or allow it to cool, chill overnight & reheat the next day – it gets even better as the flavours intensify. Serve with our Pink Pickled Onions, sour cream, avocado, sliced chilli, coriander & warm tortilla wraps, or piled over the top of tortilla chips for the ultimate nachos. Alternatively this recipe would work really well served with creamy mash or soft polenta.

1 Ox Cheek (ideally between 600-700g)
250mls MightyFineThings Apple & Honey Balsamic Vinegar
250mls Wine (Red or White, use whatever you have)
2tbsp Oil
2 Carrots, diced
2 sticks of Celery, diced
2 Garlic cloves, chopped
6 sprigs Thyme
3 Bay leaves
2 sprig Rosemary
6 Juniper berries, crushed
Sea salt & Black Pepper

Preheat the oven to 160C
Heat the oil in a frying pan and over a medium high heat sear the beef cheek & brown all over, you want a good colour as this will add flavour. Remove the beef to an oven proof dish with a lid. Fry the carrots, celery, garlic & herbs in the pan, keep them moving to stop them from catching, about 10 minutes should be enough. Add these to the oven dish. Add the wine to the frying pan to deglaze it, stir to remove any stuck bits of meat or veg & allow it to come to the boil, simmer for 1 minute, then pour over the beef. Lastly add the Balsamic vinegar to the beef. Cover the over dish tightly, either with a lid, or with a piece of foil tightly covering to make a lid. Cook at 160C for 3 hours, or until the meat is falling apart. To serve, either slice or pull the meat apart, you can reduce the cooking liquid further in a pan so it ends up like a rich sauce. Pile up on a tortilla some smashed avocado, beef & veg, sour cream, pink pickled onions, a sprinkle of coriander & a squeeze of lime.