500 g beef cheeks, trimmed of any fat and sinew
1 onion, finely sliced
3 garlic cloves, finely chopped
2 bay leaves
1 rosemary sprig
1 tbsp tomato purée
2 tbsp chipotle paste
1 glass red wine
1 litre beef stock
chopped parsley to serve
4 hot dog buns, split down the middle
½ celeriac, peeled and grated
1 carrot, peeled and grated
1 small red onion, finely sliced
4 tbsp mayonnaise
1 tbsp Dijon mustard
½ bunch coriander (including stalks), chopped
½ lemon, juiced
- Heat 3 tbsp of oil in a frying pan over a medium heat. Season the beef cheeks and put in the pan. Sear. When it is well browned all over, transfer to a saucepan.
- Fry the onion, garlic, bay leaves and rosemary in the same frying pan. Fry until soft but not coloured. Add the tomato purée and chipotle paste and cook for a few minutes, then add the red wine and reduce by half. Add all of this to the beef cheeks and pour in the beef stock. Simmer on a low heat for 3½-4 hours until the cheeks give when pressed with the back of a spoon. Allow them to cool in the liquid.
- To make the slaw mix all the ingredients together with some seasoning, cover and chill until ready to serve.
- When the cheeks are cool enough to handle, take them out and gently flake the meat. Reduce the liquid down to a thick, gravy-like consistency, then add the meat back in and give it a stir.
- To serve, heat the sloppy joe mix, add the chopped parsley and stir. Spoon the mix into the buns, and serve with a pile of the slaw. Eat straight away.