Beef Cheek Lasagna

Ingredients

Instructions

For The Cheeks

1. Combine the spices and salt in a bowl and mix until well incorporated
2. Dusted the spice mix over your beef cheeks
3. Prepare your smoker to 110-130֯C and place the cheeks on a high rack or shelf
4. Smoke your beef cheeks for 2-3hrs uncovered, after the smoking period transplant your cheeks into a suitable dish or wrap in foil with stock
5. Continue to cook for an additional 2hrs or until the cheeks have an internal temperature of 100֯C or probe easily
6. Allow to rest for 45min-1hr before slicing or pulling (save your stock as you can use this when cooking your lasagne
7. Slice your beef cheeks approximately 5mm thick or pull until stringy

For The Cream Cheese Sauce

1. In a medium sized sauce pan on a medium to low heat sauté butter with onion, garlic and until tender and well caramelised.
2. Add flour and paprika until the flour is well toasted, turn to a low heat
3. Add the remaining ingredients on a low heat, continue to stir until well incorporated. At this stage the mix will thicken and get a creamy consistency

To Assemble

1. Increase your smoker/bbq temperature to 160-180֯C
2. Mix your stock and sauce together
3. Line a 30cm baking dish with baking paper
4. Put a single layer of lasagne sheets across the base of the dish
5. Spread a quarter of the cream cheese sauce across the pasta sheets
6. Sprinkle pickles and peppers across the cheese sauce
7. Evenly spread ¼ of the beef cheek across the base
8. Pour ¼ the stock sauce mix over the beef cheeks
9. Sprinkle a quarter of the grated cheese over
10. Repeat until all ingredients are used
11. Pour the water over the top and cover dish with foil
12. Bake the lasagne in your smoker for 35min then remove foil and bake for an additional 10min
13. Serve and enjoy!

Serving Suggestion