Difficulty: Beginner
Beef
Braised Beef Cheek Tacos
Chef Greg
Prep Time: 10 min
Cook Time: 2 hrs
Difficulty: Beginner
Tender, spice-rubbed beef cheeks are seared, braised with beef stock and pico de gallo, then shredded for irresistibly flavorful tacos.
Instructions
- Step 1: Preheat recteq to 350ºF degrees with a Dutch oven.
- Step 2: Trim away any excess fat from the beef cheeks, season liberally with the Chef Greg's 4 Letter Rub and Ray's Loco Gringo.
- Step 3: Add to the Dutch oven and allow to roast in the pan for 25-30 minutes until caramelized, flipping once.
- Step 4: Add the beef stock and pico de gallo to the Dutch oven, cover with the lid and allow to braise until tender, about 90 more minutes.
- Step 5: Once tender allow the braised beef to cool in the Dutch oven for 20-30 minutes before shredding.
Ingredients
Serving Sizes
- 4 pound(s) Beef Cheeks
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 2 tablespoon(s) Ray's Loco Gringo Rub
- 2 cup(s) Beef Stock
- 1 cup(s) Fresh Pico de Gallo
Tools Needed
- Step 1: Preheat recteq to 350ºF degrees with a Dutch oven.
- Step 2: Trim away any excess fat from the beef cheeks, season liberally with the Chef Greg's 4 Letter Rub and Ray's Loco Gringo.
- Step 3: Add to the Dutch oven and allow to roast in the pan for 25-30 minutes until caramelized, flipping once.
- Step 4: Add the beef stock and pico de gallo to the Dutch oven, cover with the lid and allow to braise until tender, about 90 more minutes.
- Step 5: Once tender allow the braised beef to cool in the Dutch oven for 20-30 minutes before shredding.
Chef Pairings
Serve along side your favorite taco and nacho toppings and don't forget the limes! Also makes an amazing filling for a Loaded Baked Potato.