Beer Braised Beef Cheek Blue Smoked Slaw

This recipe for Beer Braised Beef Cheek Blue Smoked Slaw seems to follow Chef Eric everywhere he goes, from backyard barbecues to his famous Kamado Joe Block Parties. It is a classic mash-up of flavors that undoubtedly becomes more than the sum of its parts.

Beer Braised Beef Cheek Blue Smoked Slaw


  • 1 beef cheek (3 pounds)
  • R Butts R Smokin’ R Beef Rub
  • Code 3 Spices Sea Dog Rub
  • 3 cups mayonnaise
  • 1 red onion, small dice
  • 1/4 cup of sugar
  • 1/3 cup of apple cider vinegar
  • 1/3 cup whole grain mustard
  • 1 1/2 cup white onion, large dice
  • 3/4 cup carrot, large dice
  • 3/4 cup celery, large dice
  • favorite dark beer for braising (enough to cover)


Preheat your Kamado Joe Classic II for high heat and your grill grates at the lowest setting in your Divide and Conquer system.

Trim the beef cheek, removing any silver skin, fat and chewy tissue then season liberally with R Butts R Smokin’ R Beef Rub. Place the beef cheek on your grill to get a nice sear on all sides. Once the beef cheek has nice color, remove it and place Cattleman’s Grill Competition Smoking Wood Chunks, Cherry on the charcoal and place the deflector plates into the grill for smoking.

While the grill stabilizes at 250º F prep the cabbage.

Core the cabbage, and fill with the garlic mixture. Place the cabbage and the beef cheek back on the smoker and cook for two to three hours depending on the size of the cabbage. The outside of the cabbage should be bronzed and slightly softened.

You may also like: Beef Short Ribs

Cut the smoked cabbage in half and let it cool for a few minutes. Using a sharp knife cut the cabbage into quarters and then into thin slices. Mix with the garlic mixture and the slaw dressing. Set aside.

Place your mirepoix (onion, carrot, and celery) into a Lodge 7-Quart Cast Iron Dutch Oven and place the beef cheek on top of it. Cover the mixture with your favorite dark beer and braise until the meat shreds with ease.

Mix the beer braised beef cheek and blue smoked slaw well and serve.

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  1. David
    January 8, 2018

    What would you pair this with? It’s almost a meal in itself.

    1. Josh Cary
      January 8, 2018

      You could absolutely eat it as a meal on its own, or cook it without the beef cheeks and serve it as a side for any barbecued big meat, steak, pork chops, you name it. Thanks!

  2. Nick
    January 9, 2018

    Do you have a recipe for the Carolina dressing?

    1. Josh Cary
      January 9, 2018

      Yeah, it’s actually kind of buried in the ingredient list.

      3 cups mayonnaise
      1 red onion, small dice
      1/4 cup of sugar
      1/3 cup of apple cider vinegar
      1/3 cup whole grain mustard

  3. Rick
    February 26, 2018

    Do you have the “garlic mixture” ingredients and measurements? Thank you!

  4. Nathan Whipple
    November 13, 2018

    Can you give me a good replacement for beef cheek? I just called my butcher and they don’t have enough of a demand for it to keep it in stock.


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