Corn Beef Stew is a kick back to the second world war when people lived off of simple rations. Now it is a go-to camp recipe for the same simple attributes.
Basic Beef Cheeks
Beef cheeks are the hidden gem of all the beef cuts. With a bit of preparation they could easily become your new favorite cut.
The key to this recipe is the careful trimming of the beef cheeks to get to the well marbled meat within. Start with untrimmed beef cheeks, straight out the of wrapping. There is some fairly well marbled meat, but it is hiding under all that excess fat, silver-skin, and membrane.
This recipe uses a tray with some liquid to help create a moist, well-flavored product. Surprisingly, sweet rub profiles work very well with beef cheeks.
4 beef cheeks
sweet beef rub, to taste
stout, porter, or ginger beer
2 tablespoons honey, or to taste
2 tablespoons brown sugar, or to taste
1 chunk cherry wood
Using a sharp knife, remove all the fat and silver-skin from the beef cheeks. It only takes a few minutes to tidy them up, so they look and taste better.
Preheat your smoker/grill with indirect heat from 275 to 325 degrees F (135 to 163 degrees C). Add a water-pan below where the beef cheeks will cook. Add the cherry wood chunk.
Once the beef cheeks have been trimmed, apply a nice even coating of spice rub.
Smoke the beef cheeks until they reach an internal temperature of 170 degrees F (77 Degrees C).
Combine the beer, honey, and brown sugar. Place the beef cheeks in a tray then cover them with liquid by 0.4 inches (1cm).
Continue to cook the beef cheeks until they reach an internal temperature of 200 to 210 degrees F (93 to 99 degrees C), flipping them every hour. Use a skewer at this point to check the tenderness. When it reaches a tenderness you are happy with (normally with a probe entering and leaving with no resistance), remove the beef cheeks and let rest for 15 minutes.
To serve slice or shred the beef cheeks. The liquid in the tray can be used as a jus or thickened as a sauce or gravy.