These beef cheeks, masterfully smoked to perfection, are a labour of love and a true BBQ delicacy. The rich, smoky flavours of the beef cheeks harmonise perfectly with the creamy, velvety cauliflower mash. It's a match made in BBQ heaven. This recipe is sure to impress!
Prep beef cheeks by removing excess fat and silver skin. Generously coat beef cheeks in The Feedlot "Crossbreed" and smoke for 3 hours, or until you have a good bark forming.
Transfer the beef cheeks to a foil pan and add the beer. Cover tightly with heavy duty foil and continue to cook for another 3-4 hours until the beef probes soft like warm butter.
Prepare your cauliflower by chopping into florets and steam until tender. In a food processor add the steamed cauliflower, 2 tsp The Feedlot "Crossbreed", butter, garlic and Parmesan cheese. Process the mix until your preferred consistency.
Shred beef cheeks over mashed cauliflower and top with braising sauce and a drizzle of "Meat Juice" if you like a bit of sweetness.
Recipe Note
Try oven roasting your cauliflower instead of steaming for a rich caramelised flavour.
