With winter approaching.....beef cheek is popping up cheap....i've braised it plenty, but never smoked it. So my plan is to marinade some cheek overnight, toss in the MES30 for a couple of hours over smoke, then braise it till tender.
Kicking off the marinade.....
trimmed the cheek down ready for marinading...
Pellicle time...
At this stage, a mate from Australia randomly turned up and forced me to partake in cold beverages. So photo's became a little hard to come by.....However I did get a pic of the final product...not plated...but close enough....
So it ended up being 3hrs in smoke.....then into my CI skillet, foiled with red wine, garlic, beef stock and italian herbs for 6 more hours. It was amazingly tender...pulled with a spoon. I served it on tortillas with fresh onion and cilantro and a dash of siracha..The smoking made all the difference... it was the best Taco i've ever had.
Thanks for looking.
Dingo out
Kicking off the marinade.....
trimmed the cheek down ready for marinading...
Pellicle time...
At this stage, a mate from Australia randomly turned up and forced me to partake in cold beverages. So photo's became a little hard to come by.....However I did get a pic of the final product...not plated...but close enough....
So it ended up being 3hrs in smoke.....then into my CI skillet, foiled with red wine, garlic, beef stock and italian herbs for 6 more hours. It was amazingly tender...pulled with a spoon. I served it on tortillas with fresh onion and cilantro and a dash of siracha..The smoking made all the difference... it was the best Taco i've ever had.
Thanks for looking.
Dingo out