First time slow cooking cheek over charcoal but worked out very well. Soft, unctuous, with the collagen broken down, but still holding together with a mild bite and gentle crust.
Rub with a few spices and a touch of coffee, then back in an oven pan with tomatoes, stock, wine, Worcestershire sauce, Dijon mustard, and black vinegar. Reduced and blitzed.
by synthbob
2 Comments
They do look a little dry compared to most beef cheeks I’ve had; did you smoke them the entire way through?
You should smoke them first, the confit them; this is the best way to get all the flavor, and finish with the utmost moisture, tenderness and flavor.
Those look amazing. I want that over rice with some Bachan and green onions.