Smoked Aussie Beef Cheek Served with Parsnip Purée and White BBQ Sauce
- Prep time 30Min
- Cook time 3Hr, 30Min
- Technique Braise, Smoked
- Meat Beef
- Cut Clod/Chuck
- Serves 7
Smoked Aussie beef cheek with creamy parsnip purée and white BBQ sauce.
Ingredients
Smoked
-
700 g Australian beef cheek
-
35 g Dried rub mixture
-
15 ml Apple cider vinegar
-
50 g Dijon mustard
Sauce
-
0.1 L White BBQ sauce
-
3 ml Worcestershire
-
3 ml Tabasco
-
5 ml Extra virgin olive oil
-
30 g Real mayonnaise
-
Sea salt, black pepper
Side
-
400 g Parsnip
-
150 g Elle & Vire unsalted butter
-
70 g White onion peel
-
2 g Fresh thyme
-
0.1 L Fresh milk
-
40 ml Cooking cream
-
100 g Baby carrot
-
Sea salt
Garnish
-
14 pcs Micro red vein sorrel
-
20 g Roasted hazelnut
-
20 g Spring onion
Method
-
Preheat the Kamado smoked oven to 115 °C with charcoal and hickory wood.
-
Sprinkle the rub evenly over the beef cheek and rub it into all sides, then set aside for 30 minutes.
-
Smoked beef cheek in the oven 5 hrs (until internal temp 70 °C), sprinkle apple cider vinegar every 1 hr, then wrapped with butcher paper, continue smoked for 2 hrs (until internal temp 95 °C), removed from the oven and set aside.
-
Make the sauce in a mixing bowl, mix all ingredients,, whisk until combined, then transfer to a a squeeze bottle.
-
For the puree, peel and chop the parsnips into small pieces. In a pan, add butter and sauté the white onion, parsnips and thyme until tender. Add the milk and cream, season with salt and simmer for about 45 minutes, then puree until smooth.
-
Blanch the carrots, then toss them with salt, thyme, and butter. Bake in the oven for 15 minutes.
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To plate, place the purée on the plate with the carrots on the side. Top with the smoked cheek and sauce, then garnish with spring onion, hazelnuts, and red vein sorrel.
