Get ready to level up your fries with this epic combo of tender shredded beef cheeks and melty cheese, all cooked to perfection in the Ninja Woodfire. If you’re a fan of big, bold flavours, then this is the dish for you! We’re talking smoky, slow-braised beef cheeks that practically melt in your mouth, loaded onto crispy fries, and finished with a mix of cheeses and fresh toppings. Perfect for backyard parties or a cosy night in – trust me, you’ll be back for seconds.
Shredded Beef Cheeks and Cheese Loaded Fries
Ingredients
For the Beef Cheeks:
For the Slow Braise:
For the Loaded Fries:
Garnish:
Instructions
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Prep the Ox Cheeks:
- Start by trimming the ox cheeks of all excess fat and silver skin. Don't worry about going heavy on the trimming – we're going to slow-braise them, and there's plenty of collagen and fat in there to keep things juicy.
- Coat the cheeks with Worcestershire sauce, then sprinkle them with a mixture of coarse salt and black pepper. I like to use a ratio of 1 part salt to 2 parts pepper.
-
Smoke the Cheeks:
- Set your Ninja Woodfire Grill to the ‘Smoker’ function and load up one scoop of Robust Blend pellets. No need for preheating!
- Place the beef cheeks on the grill plate and insert the probe to keep track of the internal temp. Set the temperature to 120°C and cook for around 2 hours, or until the internal temperature hits 170°F (77°C).
- Let the smoke infuse those cheeks for about 1.5 to 2 hours, or until you're happy with the bark.
-
Braise the Beef:
- After smoking, place the cheeks in a tray. Add beef stock to cover about a third of the cheeks.
- Sprinkle light brown sugar over the meat for a touch of sweetness before covering the tray tightly with foil.
- Return to the Ninja Woodfire Grill on the same temperature for another 3-4 hours, or until the cheeks are tender and probe like butter at an internal temp between 96°C (205°F) and 102°C (215°F).
-
Rest the Cheeks:
- Remove the tray from the grill, leave the beef cheeks loosely covered in foil, and let them rest for an hour or two. They’ll stay nice and warm for a while, so don’t rush this part.
-
Cook the Fries:
- While the cheeks are resting, cook your fries in the Ninja Woodfire until crispy and golden. Don’t worry about timing it perfectly – the beef cheeks will hold up!
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Assemble the Loaded Fries:
- Shred the rested beef cheeks into the braising liquid.
- Once your fries are done, lay them out on a flat griddle plate, sprinkle with the cheese mix, and load up with that juicy, shredded beef.
- Pop the plate back in the Woodfire for a couple of minutes to let everything melt together.
-
Garnish and Serve:
- Once the cheese has melted, remove the plate from the grill and garnish with sliced red chilli, chopped spring onions, coriander leaves, and a final sprinkle of freshly grated parmesan.
Equipment
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Note
Alternative Cooking Method: If you don't have a Ninja Woodfire, you can slow-cook the beef cheeks in an oven at the same temperatures. Just make sure to sear them first for that smoky bark.
Holding Tip: The beef cheeks can be kept hot in the braising liquid while you finish the fries. They'll stay juicy and tender, no rush required.
Cheese Variations: Feel free to switch up the cheese mix – smoked gouda or blue cheese would also work a treat here!
