This recipe is courtesy of our friends at Danny Balboa's. These delectably delicious slow-cooked beef cheeks are braised in their equally delicious Fight Sauce. This recipe is designed for a smoker but can equally be cooked in a regular oven at a low temperature
Boozy Beef Cheeks featuring Danny Balboa Fight Sauce
Boozy Beef Cheeks
Prep time 20 minutes
Cook time 4 hours
4 beef cheeks
1 good sized sweet potato, peeled & roughly chopped
2 potatoes, roughly chopped
1 clove of garlic, peeled
¼ cup milk
¼ cup Danny Balboa’s Fight Sauce
2 pints of Guinness
500ml beef stock
Whole bulb of garlic cloves
¼ cup dry sherry
¼ cup soy
¼ cup Worcestershire
2 red onions roughly sliced
½ bunch of parsley (chop up stalks and save leaves for presentation)
2 bay leaves
2 tbls brown sugar
1 tspoon salt
1 tspoon cracked black pepper
- Mix all braising ingredients in a deep baking tray and set aside.
- Trim beef cheeks and liberally coat with salt and pepper. Smoke for approximately 2hrs at 350°F (180°C if you're using your oven instead) till they get a nice crust, then transfer to the tray with the braising liquid. Cover in foil and place back in pit/oven till they reach an internal temp of 200°F or you can push a skewer through them without any resistance (approx 2hrs), then set aside to rest while you prepare your mash and sauce.
- For your sauce - strain, then reduce braising liquid by half (approx 15min), finish off by stirring through half your butter.
- While your sauce is bubbling away grab a medium saucepan, place in both your plain and sweet potatoes and cover with cold water. Throw in your garlic clove and a pinch of salt and bring to a boil. Cook until soft. Drain your potato before popping back into the saucepan with the rest of your butter and milk and mash until smooth. Season to taste.
- Serve beef on top of sweet potato mash. Drizzle with your reduction and sprinkle with parsley. Serve with charred asapragus