Beef cheeks, give them a bit of love and they'll reward you with rich, intense, soft beefy goodness.
Course Main Course
Cuisine American, Mexican
Prep Time 30 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours40 minutesminutes
Servings 2
Calories 910kcal
Author Mat Cotton
Ingredients
3beef cheekaround 7oz each
350mlginger beer
2tbspbrown sugar
4tortillas
For the rub:
2partsground pepper
1.5partskosher salt
1partgarlic granules
For the salsa:
4ripe tomatoes diced
1small red onionfinely diced
1garlic clovefinely chopped
1/4bunchcilantrofinely chopped
1limejuice only
olive oilto taste
salt and pepper to taste
Instructions
Make the rub by combining all ingredients in a large bowl and mixing well.
Trim your beef cheeks of all external fat and silverskin.
Lightly oil cheeks and sprinkle over rub on both sides of cheeks.
Prepare your smoker to 250 - 300 F.
Smoke beef cheeks for around 3 hours, until the deep mahogany color, or 170 F.
Prepare your salsa by combining all ingredients, except oil and lime juice, s&p. Refrigerate until needed.
Boat your beef cheeks in an aluminum tray, add 350ml ginger beer, and sprinkle the brown sugar over the beef cheeks. Cover with aluminum foil, then put back into the smoker.
Smoke for a further 2-3 hours, until they probe like butter. This should be around 203 - 210 F. Rest beef cheeks.
Add a drizzle of olive oil and juice of 1 lime to salsa, and season with salt and pepper to taste.
Pull beef cheeks and serve on tortillas with the salsa and some sliced chilli.