Twice Cooked Braised BBQ Beef Cheeks.
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Twice Cooked Braised BBQ Beef Cheeks.
Twice Cooked Braised BBQ Beef Cheeks.
Beef cheeks behave quite similar to Beef ribs, a hard working muscle, chewing almost nonstop from birth!
With a slow cook and a bit of BBQ magic, they are a stunning meal!
Rub
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp ground coriander
2 teaspoons salt
Smoking
Generously coat the beef cheeks with the rub and refrigerate uncovered overnight. Let the cheeks come to room temperature then smoke low and slow on the BBQ for 2-4 hours. This gets a good layer of Flavour to penetrate the meat and brings the internal temperature up just over 60°C and starts the breakdown of the Collagen.
Time to get the Cheeks into Phase two! Look at those beefy balls of goodness!
Phase two: into a pan with Stout, Beef Stock and Star Anise, foil and back into the Smoke King.
Braising
2 stubbies Thooheys Old (or good stout or porter)
4 star anise
2 cups chicken stock
Add one stubby of the Tooheys Old to the 2 cups of chicken stock in a large bowl, place the cheeks in a baking pan. and pour the mixture over the beef cheeks and drop in the star anise. Seal the dish tightly with aluminium foil and place it back in the BBQ at a baking temperature, 150°C (302°F). The cheeks will braise in the liquid for the next 2 1/2 hours. Use the second stubby is you are running low on liquid or if you are thirsty.
Finishing
1/2 cup dry vermouth (or Rum)
2 tbs unsalted butter
2 tbs Brown Sugar
Open a corner of the foil and pour out a half a cup of the braising liquid, add to the dry vermouth in a pan and reduce to roughly half while the cheeks rest.
Warm up the reduced sauce and using a whisk dissolve the sugar, then add the butter a little at a time, stirring constantly until the butter emulsifies. Carefully remove the foil from the cheeks and slice against the grain into generous slices, or shred into a pile, dress with the sauce and enjoy.
Cheers
Chris
Beef cheeks behave quite similar to Beef ribs, a hard working muscle, chewing almost nonstop from birth!
With a slow cook and a bit of BBQ magic, they are a stunning meal!
Rub
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp ground coriander
2 teaspoons salt
Smoking
Generously coat the beef cheeks with the rub and refrigerate uncovered overnight. Let the cheeks come to room temperature then smoke low and slow on the BBQ for 2-4 hours. This gets a good layer of Flavour to penetrate the meat and brings the internal temperature up just over 60°C and starts the breakdown of the Collagen.
Time to get the Cheeks into Phase two! Look at those beefy balls of goodness!
Phase two: into a pan with Stout, Beef Stock and Star Anise, foil and back into the Smoke King.
Braising
2 stubbies Thooheys Old (or good stout or porter)
4 star anise
2 cups chicken stock
Add one stubby of the Tooheys Old to the 2 cups of chicken stock in a large bowl, place the cheeks in a baking pan. and pour the mixture over the beef cheeks and drop in the star anise. Seal the dish tightly with aluminium foil and place it back in the BBQ at a baking temperature, 150°C (302°F). The cheeks will braise in the liquid for the next 2 1/2 hours. Use the second stubby is you are running low on liquid or if you are thirsty.
Finishing
1/2 cup dry vermouth (or Rum)
2 tbs unsalted butter
2 tbs Brown Sugar
Open a corner of the foil and pour out a half a cup of the braising liquid, add to the dry vermouth in a pan and reduce to roughly half while the cheeks rest.
Warm up the reduced sauce and using a whisk dissolve the sugar, then add the butter a little at a time, stirring constantly until the butter emulsifies. Carefully remove the foil from the cheeks and slice against the grain into generous slices, or shred into a pile, dress with the sauce and enjoy.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Twice Cooked Braised BBQ Beef Cheeks.
Yeah defiantly going to have to give this one a try in the offset. Nice work Chris.
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- Location: Balga, Perth, Western Australia
Re: Twice Cooked Braised BBQ Beef Cheeks.
That looks fan-bloody-tastic Chris
I think I will be giving this one a go this weekend - might earn me some brownie points with the Mrs too
Thanks for the recipe
Armchairbenko
I think I will be giving this one a go this weekend - might earn me some brownie points with the Mrs too
Thanks for the recipe
Armchairbenko
Re: Twice Cooked Braised BBQ Beef Cheeks.
Now I need to source Beef Cheeks, never seen them in the shops here.
Cheers
Titch
Titch
Twice Cooked Braised BBQ Beef Cheeks.
If you've got an Aldi close Titch they are being stocked 'for the season'.
DaveW
Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere!
Never get so busy making a living that you forget to make a life!
Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere!
Never get so busy making a living that you forget to make a life!
Re: Twice Cooked Braised BBQ Beef Cheeks.
DaveW wrote:If you've got an Aldi close Titch they are being stocked 'for the season'.
That will work and thanks for the heads up
Cheers
Titch
Titch
Twice Cooked Braised BBQ Beef Cheeks.
This looks Awesome Chris!!
Nice work, definately bookmarking this one for use soon.
Nath
Nice work, definately bookmarking this one for use soon.
Nath
Nath
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- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Twice Cooked Braised BBQ Beef Cheeks.
Good Italian butchers will have fresh cheeks...the Nonnas use them in tomato sugo for pasta sauce!titch wrote:Now I need to source Beef Cheeks, never seen them in the shops here.
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Twice Cooked Braised BBQ Beef Cheeks.
Bloody good looking food there Chris and bloody good timing.
I have some beef cheeks (from Meat Emporium) in my freezer right now.
Will be giving this a try (if bloody well stops raining).
Ken
I have some beef cheeks (from Meat Emporium) in my freezer right now.
Will be giving this a try (if bloody well stops raining).
Ken
Ken
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- Joined: Sun May 01, 2011 5:34 pm
- Location: Western Sydney
Re: Twice Cooked Braised BBQ Beef Cheeks.
Thanks for the recipe Chris.
I need to do this......ASAP.......but the Cheeks.....I have never seen them in store.
Search I will
Shayne
I need to do this......ASAP.......but the Cheeks.....I have never seen them in store.
Search I will
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
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Re: Twice Cooked Braised BBQ Beef Cheeks.
yeh the Aldi cheeks are cheap and cook up great highly recommended
Re: Twice Cooked Braised BBQ Beef Cheeks.
Shayne, the Australian Meat Emporium in Alexandria has them.shayneh2006 wrote:Thanks for the recipe Chris.
I need to do this......ASAP.......but the Cheeks.....I have never seen them in store.
Search I will
Shayne
Ken
Ken
Twice Cooked Braised BBQ Beef Cheeks.
Most butchers should be able to get you what you want with a little notice. Wish we had aldi etc over here in WA.
Nath
Nath
Nath
Re: Twice Cooked Braised BBQ Beef Cheeks.
Giving this a go this Saturday. Has anyone else had a shot yet? How did you go?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au