An often forgotten cut of beef but can be one of the yummiest.  Pull apart with a spoon - delicious! This is a seriously effortless, one tray recipe. I used grass-fed ox-cheek from Provenance Butcher and my Saucy Chilli Sambal sauce.

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Makes enough for 8-10 tacos

Ingredients:

550g  or 1 grass-fed ox cheek

8 garlic cloves, smashed once, skins left on

1 red onion, roughly chopped

Juice of 3 tangerines, plus leave skins of 1 inside pot

3 tsp cumin powder

2 tsp cinnamon powder

1/2 dried ancho chilli / 1tsp chipotle paste

1 lime

Salt + pepper

Hot veg stock, enough to cover cheek

Taco toppings:

8-10 taco shells, warmed in the oven

2 avocados, sliced ip

Bunch coriander 

2 limes

Grated cheddar cheese

Few spoons of Nina's Saucy Chilli Sambal

Method:

• Preheat oven to 170deg C degrees
• Grab a baking tray large enough to fit the ox cheek.  Add cheek to the tray and add the spices, onion, garlic, tangerine juice (add 2 skins to tray), chilli, juice of 1 lime, salt, pepper and cover with hot veg stock. Cover until cheek is just covered.
• Seal in 2 layers of tin foil and place on the middle shelf for 4hrs until meat falls apart with a fork. 
• Remove cheek from stock and season it with salt and pepper. 
• Pull the meat apart to load into tacos with all the toppings. 

Note: you can remove tangerine skins from stock + reduce liquid on the hob.  Then serve with this sauce too.