Bourbon Beef Cheek Stuffing
feat. Mis’ Rubin’s White Magic Seasoning
Bourbon Beef Cheek Stuffing
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Category
Thanksgiving
Cuisine
American
Ingredients
- Mis’ Rubin’s White Magic Seasoning
- 2-3 lb Beef Cheek
- 1 large White Onion (quartered and separated)
- 1 head Garlic
- ½ cup Your Favorite Bourbon (optional)
- 2 Tbsp Beef Tallow (optional)
- ½ cup Butter (melted)
- 1 large Yellow Onion (chopped)
- 2 stalks Celery (chopped)
- 1 clove Garlic (minced)
- 1 Tbsp Rosemary (fresh)
- 1 Tbsp Thyme Leaves (fresh)
- 1 loaf Texas Toast (cubed - dried out works best)
- 4 Eggs
- 1 qt Beef Broth
- 1 Foil Pan
Directions
- Trim and season beef cheek liberally with Mis’ Rubin’s White Magic Seasoning.
- Get your smoker going at 225-250 °F.
- Place beef cheek directly on the grate for 3-4 hours. You are looking for a good bark formation and an internal temp of 165 - 170 °F.
- Once achieved, place into your foil pan and add enough beef broth to come halfway up the cheek meat.
- Add in the white onion & head of garlic.
- Cover with foil and back on the smoker at 275° for another 3-4 hours, or until probe tender.
- Shred the beef cheek and reserve the stock from the cook.
Stuffing
- Heat a skillet and melt the butter.
- Add chopped onions, celery, rosemary & thyme. Cook down for 5 minutes and add in beef tallow.
- Place cubed bread into a large bowl. Whisk up eggs and pour over bread along with onion mixture, mixing evenly.
- Combine bourbon & stock from the beef cheek and pour over bread, mixing thoroughly. Add more beef broth to reach desired consistency.
- Last, add in the shredded beef cheek.
- Place stuffing into a cast iron skillet or baking dish and into the cooker rolling at 350 °F for 45 minutes. Pull, let sit for 10 minutes, and ENJOY!
