BEEF CHEEKS

Not the norm on a boat but a favourite of mine, when a free day mooching around the life sentence block.

INGREDIENTS

4 Beef cheeks

A little olive oil rubbed in to make a binder (something to make the spices stick

Coat with Himalayan salt and white pepper

DIRECTIONS

Throw into the smoker at 95C for 4 hours.

Once they have a good bark on them move them to a roasting tray, add a cup of beef stock and cover tightly with tinfoil.

Put onto the oven at 120C for another 4 hours and then turn oven off and rest for an hour.

Slice and plate up with either:

• Diced pickles (I like a mix of Sandwich stackers and jalapenos) and sesame seeds or;
• A freshly made Chimichurri

Chimichurri

Into a whizzer throw all of below and blend to pesto consistency

• 1 cup fresh Italian flat-leaf parsley , leaves only
• ¼ cup fresh Coriander , leaves only (if you don’t like Coriander don’t use it)
• ¼ cup fresh oregano , leaves only
• ⅓ cup roughly chopped red onion or shallots
• 3 cloves garlic , peeled
• ½ teaspoon red pepper flakes
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon Himalayan or Maldon salt

Bon Appetit!