Sticky Beef Cheek Tacos

Steps

1. Preheat oven to 230°C. Bring a medium pot of water to the boil. Line a small baking dish with baking paper (about 20cm x 25cm).
2. Heat beef Keeping beef cheek in the bag, carefully plunge into pot of boiling water for about 30 seconds to release liquid. Remove beef from water, carefully open pack and pat dry (discard liquid).
3. Glaze beef Cut beef into quarters and place in prepared dish, cut side down. Drizzle Ca Kho To glaze over beef and bake on middle-upper oven rack for about 20 minutes, until beef is heated through.
4. Heat tortillas Wrap tortillas in foil and heat in oven on rack below beef, for 12-15 minutes.
5. Prep slaw Peel courgette into ribbons and thinly slice bok choy, spinach and onion. Toss all in a medium bowl along with a drizzle of oil and 1 tsp red wine vinegar. Season to taste.
6. Finish beef Remove beef from oven, carefully pull baking paper out from under the beef and discard (leaving any cooking liquid in the dish). Use two forks to pull meat apart in dish, or transfer to a board and thinly slice. Combine with any cooking liquid and season to taste.
7. Fill each tortilla with slaw, glazed beef and drizzle with miso aioli. Sprinkle with peanuts.