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Grid Iron Meat

Grilled Flatbreads with Spiced Beef Cheek & Yogurt

This dish is a standout for summer — slow-cooked beef cheeks, warmly spiced and shredded, served on grilled flatbreads with cooling yoghurt, herbs, and a drizzle of chilli oil. It’s perfect for outdoor eating, whether it’s a weekend cook-up or a casual feast with friends.

INGREDIENTS

For the beef cheeks:

  • 800g beef cheeks (2 medium cheeks), trimmed
  • 1 tbsp olive oil or beef dripping
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tbsp tomato purée
  • 500ml beef stock
  • Sea salt and black pepper

To serve:

  • 4–6 flatbreads (grilled or warmed)
  • 200g Greek yoghurt
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped coriander
  • Chilli oil or harissa (to drizzle)
  • Pickled red onions or quick cucumber pickle (optional)
METHOD

  1. Preheat the oven to 160°C fan (180°C conventional) or set a slow cooker to low.
  2. Season the beef cheeks with salt and pepper. Heat the oil in a heavy casserole, then brown the cheeks well on both sides. Remove and set aside.
  3. Add the onion to the pot and cook until softened. Stir in the garlic, spices, orange zest, tomato purée and juice. Cook for 1 minute.
  4. Return the beef cheeks to the pot and pour in the stock. Bring to a simmer, cover, and cook in the oven or slow cooker for 3–4 hours until very tender.
  5. Remove the cheeks, shred with two forks, and return to the sauce to coat. Keep warm.
  6. Grill or warm your flatbreads. Spread each with yoghurt, top with shredded beef cheek, chopped herbs, a drizzle of chilli oil and pickles if using.

Multi-Cooker Method (Ninja Foodi or Similar)

  1. Set the multi-cooker to 'Sear/Sauté' mode. Add oil or dripping and brown the beef cheeks on both sides. Remove and set aside.
  2. Add the onion and cook until softened, then stir in the garlic, spices, orange zest, tomato purée and juice. Cook for 1 minute.
  3. Return the beef cheeks to the pot and pour in the stock. Season with salt and pepper.
  4. Set the multi-cooker to 'Pressure Cook' on high for 45 minutes. Allow natural pressure release for 10–15 minutes.
  5. Remove the cheeks, shred with two forks, and return to the sauce. Switch to 'Sear/Sauté' mode and simmer briefly to thicken if needed.
  6. Serve as above with grilled flatbreads, yoghurt, herbs and chilli oil.

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Native Breed Beef Ox Cheek – 1kg

Native Breed Beef Cheeks

Native breed beef ox cheek, also known as beef cheek, prepared in approximately 1kg packs for slow cooking.

This deeply flavoured, collagen-rich cut becomes exceptionally tender after a long, gentle braise. It is ideal for red-wine braises, casseroles, ragù, pies and other low-and-slow dishes.

A 1kg pack usually contains around three cheeks and serves approximately four people.

£28.50

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Sides:

  • Grilled aubergine with tahini
  • Charred corn with lime butter
  • Chickpea salad with lemon and herbs
  • Spiced sweet potato wedges
  • Tomato, cucumber and red onion salad with sumac

Matches:

  • Ingredients: cumin, yoghurt, garlic, orange, mint
  • Herbs & spices: parsley, coriander, smoked paprika, chilli
  • Grains & sauces: bulgur wheat, couscous, tahini, harissa

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Preparation Time: 20 minutes
Cooking Time: 3-4 hours in the oven for perfect tenderness.

Hot Tips

  • Beef cheeks benefit from slow cooking — they should shred easily when ready.
  • Make a day ahead for deeper flavour; reheat gently with a splash of water or stock.
  • Flatbreads can be grilled or toasted directly over a gas flame for char.

Pairings

Red Wine:

  • Garnacha or Syrah — warm, juicy and peppery
  • Montepulciano d’Abruzzo — soft with savoury edge

White Wine:

  • Fiano or Viognier — full-bodied and aromatic
  • Dry Riesling with citrus lift

Beer & Cider:

  • Pale ale or amber ale with citrus and malt notes
  • Dry apple cider or a spiced pear cider

Non-Alcoholic:

  • Sparkling water with orange peel and mint
  • Cucumber and lime soda
  • Iced hibiscus or mint tea

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