Beef cheek is a wonderful cheap cut. This beef cheeks recipe requires slow cooking, but the result is the most delicious, lean, meltingly tender meat.
Smoking beef cheek adds another layer of flavour that works very well in slow-cooked dishes.
Makes 4 smoked beef cheeks
– 4 teaspoons sea salt
– 4 whole beef cheeks
– 2 tablespoons oak or mesquite wood chips or shavings
1. Rub the salt into the beef and put in a shallow Pyrex, glass or ceramic dish, cover and transfer to the fridge for between 30 minutes and 2 hours.
2. Remove from the fridge and rinse them well under cold running water.
3. Dry them thoroughly on kitchen paper and set on a plate ready to smoke.
4. Place the wood in a hot smoker. When it is at the correct stage, place the cheeks on the rack and smoke for 20 minutes. They will shrink a little as they smoke.
5. The cheeks can be pan-fried in a little olive oil to seal them and then added, whole, to a casserole and cooked for at least 3 hours.
Charlotte Pike takes us back to a primeval way of cooking with over 80 smokey, succulent and mouthwatering recipes. With a variety of recipes from smoked Mackerel with Honey & Soy Glaze and Smoked Pork Belly Feijoada to Maple Smoked Brie with Grilled Peaches and Gnocchi with Smoked Butter & Sage there is a little something for everyone. In Smoked you’ll learn to apply the elemental force of smoke to food in ways you’ve never imagined.
Smoked is published by Kyle Books and can be purchased on Amazon.