Beef Cheek Meat
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.