Beef Flap Meat Quesadillas

by Chef Leslie Stronach

Serves: 10

Preparation time: 30min

Cooking time: 3h 30min

Difficulty: Easy

Directions

• 2kg Beef Flap, trimmed
• 120ml tomato ketchup
• 40ml soya
• 1 clove garlic
• 1 tsp chilli flakes
• 1 tsp cumin
• 20 flour tortilla medium sized
• Peeled baby carrot crudités
• 600g grated cheddar
• 2 beetroots, peeled and thinly sliced

Guacamole

• 2 avocadoes, peeled and crushed
• 1 lime, juiced
• 50g red onion, finely diced
• 3 Tbsp coriander
• 1 chilli, finely diced

1. Place trimmed Flap into a large baking pan.
2. Mix ketchup with soya and spices.
3. Add 1/2 cup of water or more to make it slightly thin.
4. Pour sauce over the meat, cover pan and marinate for 24 hours in the fridge.
5. Cover pan into a 130°C oven and walk away for 3 to 4 hours.
6. Check tenderness when Beef has been cooking several hours.
7. Stick in two forks and pull in opposite directions.
8. Meat should come apart easily.
9. When meat is done, remove from oven and place into a bowl.
10. Pull apart with forks.
11. Then add cooking juices, season to taste if required.

Guacamole

1. Mix all ingredients together and season to taste.

Beetroot chips

1. Deep fry till crispy in canola oil.
2. Dry well and sprinkle with salt.

To assemble

1. Heat up a non-stick frying pan over medium-high heat.
2. Add melted butter then add 1 flour tortilla.
3. Divide some cheese, pulled beef, then more cheese on top.
4. Top with another flour tortilla, pressing down slightly.
5. Cook till lightly golden.
6. Then flip with a spatula and cook till golden on that side also.
7. Transfer to plate and repeat remaining quesadillas.
8. Cut into 4 or 6 pieces per portion.
9. Serve with guacamole, beetroot chips and crudités.