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Recipes

Low and Slow Beef Cheeks

Recipe by Melburnbbq

These low and slow beef cheeks turned out beautifully after cooking low n slow for 7 hours in the Z Grill. They are so amazingly tender you can even cut them with a spoon! The high collagen content breaks down after a couple of hours creating an exceptionally rich texture. The collagen and fat also keeps the cheeks super moist and prevents them from drying out.

Ingredients

  • 1.5 kg Beef cheeks
  • 4 Celery stalks (roughly diced)
  • 1 Large Carrot (roughly diced)
  • 1 Large onion (roughly diced)
  • 4 Garlic cloves (minced)
  • 1 Bunch fresh thyme
  • 4 Bay Leaves
  • 1 Cup Beef stock
  • 2 Cups red wine
  • Salt and pepper to season

steps

  • Let your beef cheeks come to room temperature (around 30 minutes) and trim any fat and membrane away then season with salt and pepper or your favourite beef rub.
  • Fire up your your Z Grill pellet smoker to and set to the smoke setting.
  • Spread out the beef cheeks on the grill and leave them for 30 minutes on the smoke setting to infuse as much smoke flavour as possible. This step is completely optional and if you prefer a more subtle smokey taste, you can leave this step out and add another 30 minutes to the next step.
  • Crank your Z Grill up to 148°C and cook for 2-3 hours depending on the size of your beef cheeks.
  • Towards the end of the previous step, sauté some celery, carrots, garlic, and onions on medium heat in a pan. Once translucent, add to a baking tray and place your beef cheeks on top of the vegetable mix
  • Add a bunch of thyme and place bay leaves into the mix before pouring in the red wine and stock over the beef cheeks in the tray.
  • Place the tray back in your Z Grill at 148°C and cook for another 3-4 hours, turning the beef every hour to ensure even braising. The cooking time will be largely dependent on the size of the beef cheeks. At 1.5kg for 4 pieces of cheeks, it took roughly 4 hours to cook through. Ensure that beef cheeks are tender to the touch and probe before removing.
  • Set the beef aside wrapped in foil and discard the thyme/bay leaf bunch. Pour the remaining braising liquid into a deep pot and puree until light brown and smooth. Simmer the liquid on low until the sauce thickens
  • Return the beef to the sauce and serve with a side of mash potatoes and broad beans.