Smoked & Braised American Wagyu Beef Cheeks | Divaqbbq
Smoked & Braised American Wagyu Beef Cheeks
20 mins prepServes 2
A two-step grilling method for incredibly versatile and easy-to-cook beef cheeks. First, the beef cheek is smoked low and slow to develop a deep bark, then braised in a cast-iron pan with vegetables, beef stock, and red wine until tender.
1. Season the beef cheek generously with Traeger prime rib rub and additional granulated garlic.
2. Smoke the beef cheek on its own, low & slow, at 225°F using super smoke until a deep bark has developed. This is usually when the internal temperature of the beef is around 170-180°F.
3. In a cast-iron pan, layer in onions, celery, rosemary, and mushrooms.
4. Add 2 cups of beef stock and 1 cup of red wine to the pan. Ensure the liquid does not cover the meat to preserve the bark; rest the meat on top of the vegetables and broth.
5. Cover the pan with a cast iron lid or foil.
6. Increase the temperature on your grill to 300°F.
7. Continue to cook until the internal temperature of the beef reaches 210-212°F.
8. Leave the covered beef to rest for almost half an hour after it's done cooking.
