Beef cheeks are easily one of my favourite cuts to smoke – when treated right they are delicious, sticky, gooey, gelatinous nuggets of beef. Take the beef cheeks and trim the large fatty membrane off (or ask you butcher to do this). Remove from the pan. Halve each ox cheek (or cut them in smaller pieces) and reheat in the sauce. The instructions here are to strain the cooking juices, discard the vegetables and reduce the sauce (cooking fresh vegetables to serve alongside) but I don’t always do that. This is very rich, so I often find it stretches to serve eight. Remove the meat, set it aside, and strain the cooking liquid. Even though the vegetables have been cooked for four hours I sometimes leave them (especially when short of time). Lift the fat off the top of the cooking juices and discard (adding ice cubes will help it to slightly set on top, which makes this easier). Season with salt and pepper and … Cover with a lid and cook in the oven for 4 hours. If the cheeks are whole, cut in half so you have four pieces of meat. Serve with fresh vegetables – I like carrots and cabbage or cavolo nero – and mashed potatoes or polenta. Read our community guidelines in full, Meltingly tender beef with a bolshy red wine sauce, The Telegraph's award-winning cookery writer, Salmon and spinach risotto with poached egg and herb cream recipe, Braised oxtail with star anise and orange recipe, The best Thanksgiving recipes, from cornbread to pumpkin pie, Radicchio and red onions on white bean purée recipe, Potato, garlic and rocket soup with chilli oil recipe, Red cabbage and smoked mackerel salad recipe, Fennel, orange and cashew nut salad recipe, Cinnamon and clementine hot chocolate recipe, 3 ox cheeks, about 1.5kg (or more) in total. Today I’ll take you through my process for amazing cheeks: the 3-3-1 method, smoke/boat/wrap. Place the beef cheeks in a container and add the wine, garlic and thyme. Add the onions, carrots and celery to the pan and cook over a medium to low heat until the onions are pale gold and soft, about 5 minutes, stirring frequently. P ut the ox cheeks back into the pan, add the stock and reduced wine and top up with water until the ingredients are just covered. Prep time:  10 minutes | Cooking time: 4 hours 30 minutes. Cover with a lid and cook in the oven for 4 hours. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Add the garlic and cook for another couple of minutes, then pour on the Marsala or port, and the red wine, and cook until reduced by half. By the end of cooking, the meat should be melting. Season and return the Put the strained juices back in the pan and reduce by boiling if you want them to be thicker. Bring the mixture to a very gentle simmer. Bring the mixture to a very gentle simmer. Put the lid on and cook in the oven for six to eight hours. Add the stock, spices and herbs, season, and put the ox cheeks back in. The average beef cheek weighs in at around 200 grams which for a low and slow smoking […] Add the stock, spices and herbs, season, and put the ox cheeks back in. You need to be a subscriber to join the conversation. Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Heat the oil in a large casserole dish on the hob and brown the ox cheeks all over, seasoning them too. Turn the ox cheeks over every so often. We rely on advertising to help fund our award-winning journalism. Bubble on the hob for 15-20 mins until reduced to a rich sauce.

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