Beef Cheek Sloppy Joe

DifficultyIntermediate

A refreshing and modern take on an old classic, this recipe is designed with full flavors and a dash of nostalgia to please the taste buds of everyone at the table.

Beef Cheek Sloppy Joe

Prep Time30 minsCook Time5 hrs 30 minsTotal Time6 hrs
 2 lbs beef cheek
 1 cup yellow onion, diced
 5 smashed garlic cloves
 2 cups tomatoes, chopped
 2 cups canned whole plum tomatoes
 1 cup canned chipotle chilies
 ½ cup soy sauce
 2 tbsp smooth Dijon mustard
 2 tbsp molasses
 2 qts beef stock to cover
 salt and pepper to taste
1

Prepare your KUDU grill with a hickory wood fire.

2

Clean cheeks of any excess fat then salt and pepper cheeks.

3

Place cheeks on the grill to create a caramelized sear on the meat.

4

While cheeks are searing, saute your onions and garlic in a cast iron pan.

5

When onions and garlic roasted, deglaze the cast iron with soy sauce then add your fresh and canned tomatoes, chipotles, Dijon, molasses, and beef stock.

6

Add cheeks to the cast iron and bring mixture to a simmer.

7

Cover and cook at 350 degrees for 3 to 4 hours or until tender.

8

When cheeks are tender, remove and pull meet then add back to the cast iron mixture.

9

Continue to cook sauce and meat mixture until sauce reduces to a thick sloppy mix.


Recipe provided by KUDU Braai Master Terry Koval: 

As a teenager, Terry Koval washed dishes at John Paul’s Armadillo Oil Company in Greenville, SC, not realizing at the time that he would be spending the rest of his career in restaurant kitchens as an award-winning chef.

Since 2013 Koval has held the reins at Wrecking Bar Brewpub as Executive Chef where he embraces local, seasonal ingredients and showcases their flavors. Chef Koval also participates on the Chef’s Board of Georgia Organics, is an active member with Wholesome Wave Georgia and Slow Food Atlanta, and recently received a scholarship to attend the 2016 Chefs Collaborative Summit in NYC.

Koval has been awarded honors including the 2012 Atlanta Rising Star Sustainable Chef from StarChefs.com and the Snail of Approval award for community service by Slow Food Atlanta in 2014. He has been featured on the Food Network’s “Diners, Drive Ins and Dives,” and “Chopped”. Chef Koval resides with his wife Jenn, daughter Olivia, and son Jackson in Decatur Ga.

Ingredients

 2 lbs beef cheek
 1 cup yellow onion, diced
 5 smashed garlic cloves
 2 cups tomatoes, chopped
 2 cups canned whole plum tomatoes
 1 cup canned chipotle chilies
 ½ cup soy sauce
 2 tbsp smooth Dijon mustard
 2 tbsp molasses
 2 qts beef stock to cover
 salt and pepper to taste

Directions

1

Prepare your KUDU grill with a hickory wood fire.

2

Clean cheeks of any excess fat then salt and pepper cheeks.

3

Place cheeks on the grill to create a caramelized sear on the meat.

4

While cheeks are searing, saute your onions and garlic in a cast iron pan.

5

When onions and garlic roasted, deglaze the cast iron with soy sauce then add your fresh and canned tomatoes, chipotles, Dijon, molasses, and beef stock.

6

Add cheeks to the cast iron and bring mixture to a simmer.

7

Cover and cook at 350 degrees for 3 to 4 hours or until tender.

8

When cheeks are tender, remove and pull meet then add back to the cast iron mixture.

9

Continue to cook sauce and meat mixture until sauce reduces to a thick sloppy mix.

Beef Cheek Sloppy Joe

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