Low and Slow Beef Cheeks

Michal Frischman Michal Frischman
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I love barbecue — not grilled food, although I love that too — but, like, real barbecue. A big piece of meat prepared in that unique way of low and slow cooking that creates a serious bark and incredible flavor. Not enough to buy myself a smoker, mind you, but enough. So when Chanie asked what I thought could work for low and slow meat on the barbecue that wasn’t a smoker
recipe, I thought of this one, which gives you all the amazing qualities of a barbecue brisket but in so much less time.

5h 20m 2-3
Easy Gluten Free Low Carb Meat

Directions

  1. Preheat grill so it’s steady at 275 degrees Fahrenheit (135 degrees Celsius). I have a four-burner, so I did this by keeping my outer two burners on low and the inner two off.

  2. Rub the meat with mustard, then season with salt, pepper, and paprika. Place over indirect heat for four hours.

  3. After four hours, mix brown sugar, vinegar, and soy sauce or water. Brush the meat all over and cook for another hour or until tender. Cover immediately and allow to rest.

  4. Reheat, covered, to serve.

Credits

Tips:
If you’re worried about your meat drying out too much, spray or brush it with apple juice once or twice through the cooking process.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

Rayzee Biston •

Any way to adapt this to an oven recipe?

Avigael Levi Kosher.com Team •
Reply to Rayzee Biston

Yes. Slow-roast the seasoned beef at 275°F for 5 hours, glazing after 4, then rest before serving. Let us know how it turns out!