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- 4 beef cheeks
- “Memphis Mud RUB” spice mix
- 1 tablespoon flour
- 2–4 carrots
- 3–5 small onions
- 4–5 garlic cloves
- 3 celery stalks
- 1 small courgette
- 1 green pepper
- 2 cans of chopped tomatoes
- 1 chilli pepper
- Dry red wine
- Salt
- Pepper
- Fresh basil
- Fresh dill
- Fresh parsley
- Fresh radishes
Ingredients
Recipe
- Marinate the beef cheeks for one hour with the “Memphis Mud” spice blend.
- Prepare the Kamado BONO grill for direct cooking: light the charcoal with a firestarter, place the stainless steel cooking grates, and wait until the temperature reaches 200°C. Adjust the upper and lower air vents to maintain an even temperature.
- In a cast-iron skillet over high heat, sear the flour-coated meat. Reduce the grill temperature to 140°C and place a Grand Feu pot inside. Add the beef cheeks, chopped carrots, onions, garlic, courgette, peppers, two cans of chopped canned tomatoes, season with salt, pepper, chopped chilli, and pour in dry red wine to cover. Sprinkle with chopped parsley and dill.
- Simmer everything for about 5–6 hours.
- Serve the beef cheeks with mashed potatoes, fresh greens, radishes, and baby carrots. Enjoy your meal!
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