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
Ingredients:
– 4 teaspoons sea salt
– 4 whole beef cheeks
– 2 tablespoons oak or mesquite wood chips or shavings
Method:
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.
Smoked is published by Kyle Books and can be purchased on Amazon.