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Korean Beef Cheek Ragu in 2 hours
Korean Beef Cheek Ragu in 2 hours 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...
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