Smoked Beef Cheeks with Wild Meat Gravy (GF)
Serves 6 | Glasseye Creek Wild Meat Sauce
Ingredients
- 1.5 kg beef cheeks, trimmed
- 1 tsp salt
- 2 tsp cracked pepper
- 1 onion, quartered
- 1 cup gluten-free beef stock
- ½ cup Wild Meat Sauce
- To serve: creamy polenta
Method
1. Season cheeks and smoke at 120°C for 2½ hours to colour.
2. Cover in a tray with onion and stock. Cook 3–4 hours more until a fork enters easily; lift out the cheeks and reduce the liquid.
3. Whisk Wild Meat into the reduced juices and return the cheeks to coat. Serve on polenta.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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