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Korean Beef Cheek Ragu
- Beef
Cooking big cuts of meat, even cheeks can take an enormous amount of time. With the wizardry of the modern world, we tried to get some beef cheeks to tenderness in a flash! Still needing our smokey flavour hit though, we decided to smoke the cheeks for an hour with hickory wood chunks in the Kamado and opened the lid at the end to get a bit of searing.
Prep the veg and the broth for the ragu while the beef cheeks are cooking on the BBQ and the pressure cooker heats up. Used the sauté function on the veg to get the flavours rolling.
ingredients
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You Know It's Got Seoul Korean Seasoning
200g
£8.99
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