Shredded Beef Cheeks and Cheese Loaded Fries

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.

Prep Time 30 mins

Cook Time 6 hrs

Rest Time 1 hr

Total Time 7 hrs 30 mins

Cooking Method: Ninja Woodfire Grill, Smoking

Cuisine: American BBQ

Courses: Dinner, Lunch, Snacks

Difficulty: Intermediate

Cooking Temp: 120 C

Servings: 4

Estimated Cost: 15

Calories: Approximately 700 per serving

Best Season: Fall, Winter

Ingredients

For the Beef Cheeks:

2 Kg Ox Cheeks (Trim off fat and silverskin)
2 Tbsp Worcestershire Sauce (To coat)
2 Tbsp Coarse Salt (A third of this mixture is salt)
4 Tbsp Black Pepper (Coarse ground)

For the Slow Braise:

500 Ml Beef Stock (Enough to cover one-third of the cheeks)
2 Tbsp Light Brown Sugar (Sprinkle on cheeks before covering)

For the Loaded Fries:

1 Kg Fries (Cook to your preference)
200 Grams Cheddar Cheese (Grated, mixed)
100 Grams Mozzarella (Grated, mixed)
50 Grams Parmesan (Freshly grated)

Garnish:

1 Red Chilli (Sliced)
2 Spring Onions (Chopped)
Handful Coriander Leaves (Fresh)
Extra Parmesan (Grated, to finish)

Instructions

1
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.
2
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.
3
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).
4
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.
5
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!
6
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.
7
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.

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!

Keywords: shredded beef cheeks, loaded fries, Ninja Woodfire, smoked beef, cheese fries, beef cheek recipe, BBQ loaded fries

Read it online: https://www.smokeandsear.world/BBQ-recipes/shredded-beef-cheeks-and-cheese-loaded-fries/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.