Beef Cheeks Red Wine Cure

Name: Rinderbacken Rotwein-Pökelmischung
Total time: 4 h
Ingredients: 30 g Nitritpökelsalz (0,4-0,5% Nitrit); 4 g Schwarzer Pfeffer, gemahlen; 3 g Wacholderbeeren, zerdrückt; 50 ml Rotwein, trocken; 5 g Brauner Zucker; 1 g Lorbeerblatt, gemahlen; 2 g Thymian, getrocknet

Curing MixBeefHot SmokingHard4-6 hrs smoking + 48 hrs curing88-92 °C110-125 °CBeech + Oak

Beef cheeks are treated with an aromatic red wine cure and then cold-smoked to develop an intense, deep flavor profile. The combination of curing salt, juniper and red wine gives the meat wonderful complexity. The result is a tenderly braised, lightly smoked meat with an elegant red wine note.

Ingredients(for 1 kg)

Curing salt (0.4-0.5% nitrite)30 g

Black pepper, ground4 g

Juniper berries, crushed3 g

Red wine, dry50 ml

Brown sugar5 g

Bay leaf, ground1 g

Thyme, dried2 g

Instructions

Curing

48 hours

Mix all dry ingredients with the red wine to form a paste. Completely coat the trimmed beef cheeks with the curing paste, vacuum seal and cure for 48 hours at 2-4 °C in the refrigerator. Turn daily.

Soaking and Drying

2-3 hours

Rinse the cured cheeks under cold water and soak in fresh water for 2 hours. Then pat thoroughly dry and allow to dry at room temperature for 1 hour to form a pellicle.

Smoking

4-6 hours

Preheat smoker to 110-125 °C with beech and oak. Place beef cheeks and smoke to a core temperature of 88-92 °C. Use a water pan for even heat.

Resting

20-30 min

Wrap the finished beef cheeks in aluminum foil and let rest for 20-30 minutes. Then slice and serve or use for further braising.

Pro Tip

After smoking, braise the cheeks in red wine veal stock at 160 °C for a further 3 hours to achieve maximum tenderness.

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