Easily the best thing I've cooked this year.
Individual beef cheek pieces, cleaned of silver skin and excess fat, then trussed into a tight ball.
Used the ChefSteps pastrami brine recipe scaled down to half, brined for 5 days.
Rinsed then rubbed with the same recipe rub, smoked at 250°F for 3 hrs.
Bagged with 1tsp wagyu beef tallow then cooled in fridge overnight.
Sous vide at 180°F for 9 hrs, courtesy of u/kitchen-tinkering beef cheek guide here on this subreddit. Immediate ice bath then fridged until ready to make a sandwich.
To assemble, reheated at 150°F for 1.5hrs, served on toasted rye with provolone and kraut.
by bovinecrusader
15 Comments
Mah gad
I wasn’t prepared.
Post this without the filter! Looks great!
Good info thanks👍 only I think I’ll use my own brine. I can get this cut only on Tuesday if I get to the butcher before it’s sold out.
I’m lucky to have this cut always available. This looks amazing. I might sub this instead of barbacoa next time.
Beef cheeks are the fucking best!
Wow I’ll give this a shot it looks great. I’m a big pastrami guy. I’ve done it with brisket and short rib but I’ve never tried beef cheeks
WOW!! I have found my next culinary experiment .
Shut up and take my money
I adore reubens, great to make at home. This just looks sharp af
This is pure meat porn, and I’m totally here for it!
*sigh* FINE I’ll go buy some beef cheeks…
Seriously, this looks incredible. Nicely done!
Wow! Beef cheek is one of my favorite cuts too. That looks amazing!
I’m swellin up
Bruuuuuuuuuuuhhhh
I need this inside of me, can you please share a full recipe so I can do my best to recreate perfection