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Chef Series: Kyle’s Beef Cheek Flatbreads

Serves 2 


300-400gm Slow Cooked Beef Cheek

2 Flatbreads (Pitas/Naan/Roti/Homemade) 

3 Shallots 

300ml Red wine 



Feta - to crumble as topping 


200gm Greek yoghurt 

1 Cucumber 

Handful of dill & mint 

1 Lemon - juice and rind 


Red onion salad:

1 Red onion 

Handful of parsley 

1 Lemon - juice and rind 

Olive oil


Start by making your tzatziki - slice your cucumber lengthways then scoop the seeds out with a teaspoon. Then grate the remainder into a bowl, rub with salt and let it sit for 15 mins. 

Finely dice your shallots, and on a low heat soften in a frypan. Add your red wine and once its reduced a little add your Slow Cooked Beef Cheeks (make sure you get all the gelatine out of the packet too!). Continue to simmer and stir as the cheeks ‘pull’ and the sauce thickens. 

While the meat is cooking come back to your tzatziki. Squeeze all the water out of the cucumber and discard. Add your yoghurt, finely chop your dill and mint and grate the lemon rind & juice. Mix together and add pepper to taste. 

Next make your red onion salad. Very thinly slice your red onion (we recommend a mandolin) and finely chop your parsley. Add the lemon rind and juice, and a drizzle of olive oil. Stir together and let it sit. 

Slice the other veggies like lettuce & capsicum ready to put it all together. When your red wine sauce is thick and the beef cheek has pulled, remove from heat and set aside. In a dry non stick pan heat your flatbreads. Enjoy!

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