Podcast: Chef Sham Spiced Beef Cheek. Chef Sham spoke to Joe Finnegan earlier on the JF Show here on Shannonside Northern Sound. Take a listen here to hear more
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
1tspground cumin
1tsp ground coriander
1tsp: smoked paprika
½tsp cinnamon
½tsp turmeric
1tbsp tomato paste
500ml beef stock
1tbsp honey
1tbsp 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
1courgette sliced
1red pepper, chopped
1aubergine, 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
