Thursday, June 12, 2014

Jimmy's Beef Cheek


Beef Cheek Meat
Beef Stock
Hickory BBQ Sauce
Hot Piri Piri Sauce
Fresh Orange Juice


  • Sear cheek meat on a hot skillet to seal the meat.
  • Slow cook in a braising pan with lid so the juice just covers the meat for 12 to 18 hours.
  • Remove and put into another container and cover with the juice and cool.
  • To reheat, warm up with the juice but don't cover with juice.
  • Serve on a soft roll, or bun with slaw and pickles and a nice splash of hot sauce.