BBQ Beef Cheek
Beef cheek is an underrated but incredibly flavorful cut of meat that becomes truly tender with slow cooking. In American BBQ culture, slow-cooked meats hold a special place, as the long cooking time breaks down the collagen, making the meat melt in your mouth. Originally popular in South American and Texan BBQ traditions, beef cheek remains a top choice for lovers of smoky and juicy flavors. Tip: For an even more intense smoky flavor, use a charcoal grill or smoked spices during cooking!
Ingredients for this recipe
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Preparation Steps
1
Remove the beef cheek from the refrigerator and let it rest at room temperature for at least 30 minutes to ensure even cooking.
2
In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and brown sugar. This will be your dry rub.
3
Rub the beef cheek with olive oil, then generously sprinkle with the spice mixture. Massage it into the meat to ensure it's evenly coated.
4
In a large skillet, heat a little olive oil over medium-high heat. Sear the beef cheek on all sides until browned.
5
Preheat your oven to 300°F (150°C). Place the beef cheek in a deep oven-safe dish, then pour in the apple cider vinegar, Worcestershire sauce, and beef broth.
6
Cover the dish and bake the meat for 4-5 hours, or until it's completely tender. Baste it occasionally with its own juices.
7
During the last 30 minutes, brush the meat with BBQ sauce and continue baking uncovered, allowing the glaze to caramelize.
8
Remove the beef cheek from the oven and let it rest for 15 minutes. Then shred or slice it, and toss with the remaining BBQ sauce.
