Ingredients (Makes 4)
- 250g beef cheek diced
- 75g streaky bacon sliced into strips
- 2 shallots sliced
- 50g plain flour
- 25g English mustard powder
- 50ml olive oil
- 300ml CRU Kafe Dark Roast espresso
- 2 tbsp garlic puree
- 1 tbsp tomato puree
- 2 tbsp chipotle puree paste
- 2 tbsp muscovado sugar
- 4 x brioche burger buns
- 1/4 red cabbage
- 1/2 red onion
- 250ml red wine vinegar
- Crispy fried shallots
- Squeeze of mayo
1) Pour over 2-3 tbsp of olive oil into a large earthenware dish, place on stove and bring to a medium/high temperature.
2) Meanwhile dust the beef cheek in the flour and mustard powder, season with salt and pepper.
3) When the oil is hot, brown the meat off in batches; making sure not to overfill the pan.
4) Once all the meat is done, fry the bacon and shallots. Cook until it caramelises.
5) Next add in the garlic puree, tomato puree, chipotle puree and cook for a further 2 minutes.
6) Finally, add the coffee and sugar. It will thicken to form a jam-like mixture.
7) Once that is done add the beef back into the pot, place a lid on it and reduce the heat to a bubble. Cook low and slow for 2 1/2 hours.
8) In the meantime slice the cabbage and red onion thinly, pour over the vinegar and leave to pickle.
9) Once the meat is cooked, so it falls apart on the fork, turn the heat off and allow it to cool slightly.
10) Toast the brioche burger buns - a griddle pan is best to get the core marks. Pick some leaves of coriander and drain the red onion and red cabbage pickle.
11) To serve, spoon the beef cheek mixture into the burger bun, slightly straining excess coffee gravy first. Then place the pickle on top and scatter with coriander leaves. Crumble the crispy shallots on top and then dress with mayo before sticking the top bun on.