Smoked Beef Cheeks with Red Wine

Name: Beef Cheeks Rotwein geräuchert
Total time: 10 h
Ingredients: 200 ml Trockener Rotwein; 18 g Grobes Meersalz; 10 g Brauner Zucker; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Knoblauchpulver; 3 g Getrockneter Thymian; 5 g Paprikapulver, geräuchert

MarinadeBeefHot SmokingMedium10-12 hrs93-96 °C120-130 °CBeech + Cherry

Beef cheeks are brined in an aromatic red wine mixture and then hot-smoked at low temperature. The slow cooking process renders the collagen-rich meat incredibly tender and juicy. Beech and cherry wood impart a fruity, smoky note.

Ingredients(for 1 kg)

Dry red wine200 ml

Coarse sea salt18 g

Brown sugar10 g

Black pepper, coarsely ground6 g

Garlic powder4 g

Dried thyme3 g

Smoked paprika5 g

Instructions

Marinating

12-24 hours

Mix all ingredients into a marinade. Fully submerge the beef cheeks in the marinade in a zip bag or bowl and refrigerate for 12-24 hours. Turn occasionally.

Preparation

30 minutes

Remove meat from marinade, pat dry, and let acclimatize at room temperature for 30 minutes. Preheat smoker to 120-130 °C and add beech-cherry wood chips.

Smoking

8-10 hours

Place beef cheeks in the smoker and smoke at 120-130 °C. After 3 hours, spritz once with a little red wine. Smoke until a core temperature of 93-96 °C is reached.

Resting

30-45 minutes

Wrap beef cheeks in butcher paper and rest in an insulated cooler for at least 30-45 minutes to allow the juices to redistribute evenly.

Pro Tip

Beef cheeks contain a lot of connective tissue – only at a core temperature of at least 93 °C is the collagen fully converted to gelatin, resulting in the characteristic silky texture.

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