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Slow-Cooked spiced Beef Cheek Flatbread
Ingredients (serves 4)
Beef Cheeks
* 4 beef cheeks (trimmed)
* 1 onion, chopped
* 3 garlic cloves, crushed
* 1 carrot, chopped
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp smoked paprika
* ½ tsp cinnamon
* ½ tsp turmeric
* 1 tbsp tomato paste
* 500ml beef stock
* 1 tbsp honey
* 1 tbsp red wine vinegar (or lemon juice)
* Salt & pepper
* Olive oi
Flatbread
* 300g plain flour
* 1 tsp salt
* 1 tsp baking powder
* 2 tbsp olive oil
* ~180ml warm water
Yoghurt Mint Sauce
* 200g yoghurt
* Small handful fresh mint, finely chopped
* 1 tbsp lemon juice
* 1 small garlic clove, grated
* Salt to taste
*
Roast Vegetable Salad
* 1 courgette sliced
* 1 red pepper, chopped
* 1 aubergine, cubed
* 1 red onion, sliced
* Olive oil, salt, pepper
* Optional: pinch cumin or paprika
To Finish
* 100g feta, crumbled
* Fresh herbs (parsley or coriander)
* Optional:chili flakes
Method
1. Cook the Beef Cheeks ( low & slow)
1. Season cheeks well with salt & pepper.
2. Sear in a hot pan with oil until deeply browned. Remove.
3. In the same pot, cook onion, carrot & garlic until soft.
4. Add spices + tomato paste → cook 1–2 mins (important for flavor).
5. Pour in stock, honey, and vinegar.
6. Return beef cheeks to pot.
* Cover and cook:
* Oven: 150°C for 3.5–4 hours
OR
* Slow cooker: 6–8 hours on low
✔ Done when fork-tender.
✔ Shred gently in the sauce.
2. Make the Flatbread
1. Mix flour, salt, baking powder.
2. Add oil + water → form soft dough.
3. Knead briefly (5 mins), rest 20 mins.
4. Divide into balls, roll thin.
5. Cook in hot dry pan ~1–2 mins each side.
3. Roast the Veg
1. Toss veg with olive oil, salt, pepper (+ spices optional).
2. Roast at 200°C for ~25–30 mins until caramelised.
4. Yoghurt
Mix everything together. Chill until needed.
Assemble
1. Warm flatbread
2. Add a generous layer of shredded beef + sauce
3. Top with roast veg
4. Spoon over yoghurt mint sauce
5. Scatter feta
6. Finish with herbs
