Cape Grim beef cheeks really are the best we’ve ever come across. Cape Grim Beef’s cattle graze on the green pastures of Tasmania’s north-western point, and represents some of the best of its type in Australia. It’s also hormone free, antibiotic free, GMO free, British breed beef only and graded to the four highest MSA tenderness grades.
People often think of beef cheeks as a colder weather cut of meat but really, it can be used all year round.
This is an easy meal for when you need to feed a lot of people. I like to use fresh herbs in my coleslaw although I know that’s not to everyone’s liking. Sometimes I like to throw some fresh apple in the mix too!
*4 x Cape Grim beef cheeks
500ml beef stock
*¾ bottle of NZ BBQ Peppercorn Sauce
TBSP Tomato Paste
TSP Dijon Mustard
1 onion sliced
1/8 cabbage thinly sliced
1 large carrot grated lengthways
Half red onion, sliced thinly lengthways
Fresh coriander or dill (optional)
*1 tub d’Lish aioli
*Dash of Lirah Sweet Apple Vinegar
Place ingredients for beef cheeks into a slow cooker and cook on low setting for approx 8 hours. Remove cheeks from liquid. Place liquid into a saucepan on medium heat and reduce liquid by half. Place cheeks back into the reduced sauce and shred apart using two forks. Allow to cool slightly.
To make coleslaw, place vegetables in a bowl. In a separate bowl, mix aioli with a good dash of the sweet apple vinegar, some salt & pepper and taste. Add more vinegar or salt & pepper if needed. It should have a good tang! When ready, mix through the vegetables.
Serve the beef mix & coleslaw on well buttered, soft hamburger buns with the remainder of the NZ BBQ & Peppercorn sauce on the side.
*Available at Meat at Billy’s