Serves 4 // Prep: 20min // Cook: 4hrs
Ingredients
4 beef cheeks
25g butter
1 good sized sweet potato, peeled & roughly chopped
2 potatoes, peeled & roughly chopped
1 clove of garlic, peeled
¼ C milk
Charred asparagus to serve
Braising liquid
¼ C Danny Balboa’s Fight Sauce
2 pints of Guinness
500ml beef stock
Whole bulb of garlic cloves
¼ C dry sherry
¼ C soy sauce
¼ C Worcestershire
2 red onions, roughly sliced
½ bunch of parsley, chop up stalks and save leaves for serving
2 bay leaves
2T brown sugar
1t salt
1t cracked black pepper
Method
- Mix all braising ingredients in tray and set aside.
- Trim beef cheeks and liberally coat with salt and pepper. Smoke for approximately 2-3hrs at 350F till they get a nice crust then transfer to the tray with the braising liquid. Cover in foil and place back in pit till they reach an internal temp of 200F (approx 2hrs), then set aside to rest.
- Reduce braising liquid till thick and glossy and add a knob of butter
- Serve on top of sweet potato mash and charred asparagus. Drizzle with your reduction and sprinkle with parsley