Weber Kettle Smoked Beef Cheek and Oxtail Tacos
105 بار بازدید -
3 سال پیش
-
Webber Kettle Smoked Beef Cheek
Webber Kettle Smoked Beef Cheek and Oxtail Tacos w/ homemade salsa verde
Both of these meats will blow the socks of anyone who has never had them before.
This is a recipe that not a lot of people would make when they have their choice of meat. Once you make these you will change your mind. Both are rich in flavor and super tender. The cheeks are marbled up like a prime ribeye and melt in your mouth tenderness. The oxtail is packed with flavor and will have you buying all that you can find.
Recipe
Meat
Oxtail
Beef Cheeks ~ 2-3 pounds
Lanes BBQ Ancho Espresso Rub
Lanes BBQ Chili Lime Rub
Coarse Black Pepper
Garlic Powder
3 Cinnamon Sticks
8 cloves of garlic
64oz beef broth
1 White onion
Salsa
1.5 lbs Green Tomatillos
1 White Onion
6 Cloves Garlic
1 Jalapeño Pepper
1 Serrano Pepper
1 Cup Cilantro
2 Limes
Meat
1. Trim beef cheeks to remove any silver skin or connecting tissue to expose the meat underneath. Make sure knife is sharp. Cut any excess off oxtail and cut into 2” thick pucks
2. Apply a heavy coating of both rubs, garlic powder, and black pepper on both meats
3. Let meat set ~ 30 minutes to absorb the rub
4. Set smoker to 275-350 and place meat on indirect heat.
5. Smoke meat until it reaches 160-180F internal temp or until bark reaches desired texture or color.
6. Spritz meat with a equal parts mixture of beef broth and Worcestershire sauce. Every hour.
7. Once meat reaches target bark or internal temp, put into a aluminum pan with a chopped white onion, beef broth, 3 cinnamon sticks, and 8 cloves of garlic. Cover pan with foil
8. Braise meat until 208-210 internal temp. Check for probe tenderness in this range
9. Once they hit temp pull from heat and rest ~30 minutes
10. Shred meat for tacos
Salsa
1. Place peppers and tomatillos over direct flame/heat. Get skin charred
2. Cut crown off tomatillos and peppers and place in sauce pan with garlic and onion
3. Fill pan with water just enough to cover ingredients
4. Boil on stove for 10 minutyes
5. Put in cilantro and place everything in blender or use immersion blender and purée mixture until smooth
6. Taste salsa and if watery reduce further on stove
Both of these meats will blow the socks of anyone who has never had them before.
This is a recipe that not a lot of people would make when they have their choice of meat. Once you make these you will change your mind. Both are rich in flavor and super tender. The cheeks are marbled up like a prime ribeye and melt in your mouth tenderness. The oxtail is packed with flavor and will have you buying all that you can find.
Recipe
Meat
Oxtail
Beef Cheeks ~ 2-3 pounds
Lanes BBQ Ancho Espresso Rub
Lanes BBQ Chili Lime Rub
Coarse Black Pepper
Garlic Powder
3 Cinnamon Sticks
8 cloves of garlic
64oz beef broth
1 White onion
Salsa
1.5 lbs Green Tomatillos
1 White Onion
6 Cloves Garlic
1 Jalapeño Pepper
1 Serrano Pepper
1 Cup Cilantro
2 Limes
Meat
1. Trim beef cheeks to remove any silver skin or connecting tissue to expose the meat underneath. Make sure knife is sharp. Cut any excess off oxtail and cut into 2” thick pucks
2. Apply a heavy coating of both rubs, garlic powder, and black pepper on both meats
3. Let meat set ~ 30 minutes to absorb the rub
4. Set smoker to 275-350 and place meat on indirect heat.
5. Smoke meat until it reaches 160-180F internal temp or until bark reaches desired texture or color.
6. Spritz meat with a equal parts mixture of beef broth and Worcestershire sauce. Every hour.
7. Once meat reaches target bark or internal temp, put into a aluminum pan with a chopped white onion, beef broth, 3 cinnamon sticks, and 8 cloves of garlic. Cover pan with foil
8. Braise meat until 208-210 internal temp. Check for probe tenderness in this range
9. Once they hit temp pull from heat and rest ~30 minutes
10. Shred meat for tacos
Salsa
1. Place peppers and tomatillos over direct flame/heat. Get skin charred
2. Cut crown off tomatillos and peppers and place in sauce pan with garlic and onion
3. Fill pan with water just enough to cover ingredients
4. Boil on stove for 10 minutyes
5. Put in cilantro and place everything in blender or use immersion blender and purée mixture until smooth
6. Taste salsa and if watery reduce further on stove
3 سال پیش
در تاریخ 1400/11/03 منتشر شده
است.
105
بـار بازدید شده