Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Birria Spiced Beef Cheeks
Mini roast potatoes, to serve (optional)
You will need: an ovenproof dish, pair of tongs and saucepan
Method:
1. Preheat the oven to gas 6, 200°C, fan 180°C. Decant the meat and juices from the pouch into the foil tray provided. Cover with foil and place in the oven for 40 mins.
2. Remove the foil, stir the sauce, and rotate the cheeks in the sauce. At the same time, place the pink pickled onions in an ovenproof dish and put both trays in the oven, uncovered for 15 mins.
3. Remove the beef cheeks and onions from the oven. Shred the cheeks into the sauce, cover with foil, and rest for 2 mins.
4. While the beef cheeks rest, heat the creamy corn purée in a saucepan over a medium heat for 2 mins, stirring frequently.
5. To serve, spread the creamy corn purée onto the plate. Place the shredded beef cheeks on top alongside the pink pickled onions. Finish by drizzling over the jalapeño aioli.
Wine pairing: The bold, meaty flavours of this dish pair perfectly with our Tesco Finest Steep Slopes Mosel Riseling 75Cl.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.