Beef cheeks are a tough, hardworking cut that demand respect and a technical approach to cooking. The high collagen content, which makes them initially unyielding, is also the key to their eventual, unctuous tenderness. This recipe employs the classic low-and-slow barbecue method, specifically a smoke-then-braise technique, to achieve a deep, smoky crust followed by a melt-in-the-mouth finish.
smokeandsoil.com/recipes/grilled-beef-cheeks-with-red-wine
by L Field
Prep
20 min
Cook
4h
Total
4h 20m
Serves
2
Level
Hard
Method
BBQ
For the Beef Cheeks
For the Braise
Beef cheeks are often overlooked, yet they reward patience with a depth of flavour that rivals more familiar cuts. Their rich, gelatinous texture demands long, slow cooking to break down the connective tissue, transforming them into something tender and unctuous. When paired with dry red wine and aromatic herbs, the result is a dish that’s quietly impressive without fuss or flash.
Cooking beef cheeks over the BBQ allows you to combine low and slow fundamentals with the subtle complexity of clean smoke. Using wood chunks on charcoal, the meat absorbs a gentle smokiness that complements the red wine reduction without overpowering it. Aromatics like onion, carrot, celery, and bay leaves add layers of savoury depth, while a touch of smoked paprika and thyme brings a restrained earthiness to the dish.
This recipe is as much about technique as it is ingredients. Mastering a clean smoke and understanding your thermometer’s role ensures the beef cheeks reach perfect tenderness without drying out. The accompanying purée of celeriac and potato, enriched with butter and milk, balances the richness of the meat, making for a composed plate that celebrates whole-food cooking over fire. It’s a dish that honours the BBQ as a tool — precise, practical, and connected to the seasons.
For the Beef Cheeks
trimmed of excess silver skin
For the Braise
a robust Merlot or Cabernet Sauvignon)
roughly chopped
roughly chopped
roughly chopped
smashed
For the Celeriac Mash (Seasonal Side)
peeled and diced
peeled and diced
Health Notes
Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
620
kcal
42g
protein
23g
carbs
36g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
For the Celeriac Mash (Seasonal Side)
Prepare the Cheeks and the Barbecue
Trim any hard fat or silver skin from the beef cheeks. Combine the salt, pepper, paprika, and dried thyme, then coat the cheeks thoroughly. Prepare the Weber Master-Touch for indirect cooking at a target temperature of 135°C (275°F). Use the ‘snake’ method with the briquettes for a long, stable burn. Place 3-4 oak wood chunks directly onto the lit coals once the temperature is stable.
The Smoke Phase (3 Hours)
Place the seasoned beef cheeks directly on the cooking grate, over the indirect heat zone. Close the lid, ensuring the top and bottom vents are set to maintain the 135°C temperature. Smoke for 3 hours. The cheeks should develop a deep, dark mahogany ‘bark’ and reach an internal temperature of approximately 70°C (158°F).
The Braise Setup
While the cheeks are smoking, combine the red wine, beef stock, chopped onion, carrots, celery, bay leaves, and smashed garlic in the foil tray. After the 3-hour smoke phase, carefully transfer the cheeks from the grate into the braising liquid in the foil tray. The liquid should cover about two-thirds of the meat.
The Braise Phase (3 Hours or until Tender)
Cover the foil tray tightly with a double layer of heavy-duty foil, crimping the edges to create a tight seal. Return the tray to the indirect heat zone of the barbecue. Continue to cook at 135°C (275°F) for another 3 hours, or until the cheeks are probe tender. This is the critical visual cue: the meat should offer no resistance when probed, similar to soft butter. The final internal temperature will be around 96°C (205°F).
Prepare the Celeriac Mash
While the cheeks are braising, prepare the mash. Place the diced celeriac and potatoes in a large saucepan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer until tender (approx. 20 minutes). Drain thoroughly. Return to the pan, add the butter and milk, and mash until smooth. Season with salt and white pepper. Keep warm.
Rest and Reduce the Sauce
Once tender, remove the foil tray from the barbecue. Carefully lift the beef cheeks out and place them on a cutting board, covering them loosely with foil to rest for 15 minutes. Strain the braising liquid into a saucepan, discarding the solids. Place the saucepan over high heat on a stove and reduce the liquid by half until it forms a rich, glossy sauce consistency.
Serve
Shred or slice the rested beef cheeks. Serve a generous portion over a bed of the celeriac mash, then spoon the reduced red wine sauce over the top.
Serve
Shred or slice the rested beef cheeks. Serve a generous portion over a bed of the celeriac mash, then spoon the reduced red wine sauce over the top.
Health Notes
Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.
Per serving (estimate)
620
kcal
42g
protein
23g
carbs
36g
fat
other
The oven is an essential companion to your BBQ setup, acting as a reliable second heat source that complements the open fire beautifully. While BBQ gives you that unmistakable char and smoke, the oven provides consistent, controllable heat that is perfect for cooking sides, finishing dishes, and managing cooks that require steady temperatures. At Smoke & Soil, we believe in cooking with integrity and simplicity, and the oven fits perfectly into this ethos by offering a clean, even heat that respects seasonal, homegrown ingredients without fuss or gimmicks. Using the oven well means understanding its quirks and strengths. Most ovens do not run true to their dial settings, often varying by 10 to 20 degrees Celsius. This is why investing in a good oven thermometer is non-negotiable. It allows you to monitor and adjust temperatures precisely, ensuring your food cooks evenly and predictably. Avoid the temptation to open the oven door frequently, as this causes significant temperature drops of 10 to 15 degrees each time, disrupting the cooking process and extending cook times unnecessarily. Positioning inside the oven also matters. Contrary to common practice, the top shelf is usually the hottest zone and not ideal for most roasting or baking tasks. The middle shelf offers the most consistent heat and should be your default choice. For roasting, using the fan mode is highly recommended as it circulates hot air evenly, delivering better caramelisation and texture without drying out your food. By mastering these practical details, your oven becomes a versatile tool that elevates your BBQ experience rather than competing with it.
Written by
L Field
