Smoked Beef Cheeks


Description:  Looking for a warm, rich and hearty winter meal?  In the Feedlot kitchen, this is our go to!  Smoked beef cheeks over mashed cauliflower is, not only, delicious and filling; the cauliflower mash can be a healthy alternative to traditional potatoes without sacrificing that comforting texture.

  • 4 wagyu beef cheeks 
  • 1 stout or porter beer
  • 1 head of cauliflower
  • 75g salted butter
  • 2 cloves chopped garlic
  • 60g parmesan cheese
  • The Feedlot Crossbreed
      1. Preheat smoker to 275F/135C. Prep beef cheeks by removing excess fat and silver skin.
      2. Generously coat beef cheeks in The Feedlot Crossbreed and smoke for 3-4 hours or until desired colour is reached.
      3. Transfer the beef cheeks to a foil pan and add one stout beer.  Cover tightly with heavy duty foil and continue to cook for another 3-4 hours until the beef probes soft like warm butter.
      4. Before shredding the beef cheeks, prepare your cauliflower by chopping into florets and steam until tender.  In a food processor add the steamed cauliflower, 2 tsp crossbreed, butter, garlic and Parmesan cheese.  Process the mix until your preferred consistency.
      5. Serve the shredded beef cheeks over mashed cauliflower and top with braising sauce.
        Hot Tip:
        • Oven roast the cauliflower instead of steaming for a rich caramelized flavor.