Anyone have an inspiring recipe for beef cheeks in a camp oven. Thanks in advance.

Here is 1 to try From Derek’s Camp Oven Cooking

Beef Cheek and Home Brew Pie

Ingredients
1 kg beef cheeks chopped into chunks
salt and pepper
olive oil
2 carrots
2 red onions
250 ml home brew
1 heaped tablespoon plain flour
1 tablespoon tomato sauce
250 g button mushrooms
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For the pastry:
600 g plain flour, plus extra for dusting
150 g cold unsalted butter, cubed, plus extra for greasing
150 g Cheddar cheese

Method
Roll beef with plain flour, and brown up the meat in pan with a little oil. Add home brew and the chop the carrots, onions, mushrooms and tomato sauce and salt and pepper.

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You might need to add some water at this stage to cover the ingredients.
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Cook until the meat is tender ( 2 to 3 hours) thicken with plain flour mixed in a little water.
To make the pastry.
Combine the flour, cheese and a good pinch of salt in a bowl and mix. Rub the butter into the flour until it resembles fine breadcrumbs. Gradually add cold water, mixing continuously to combine to make the dough.
Wrap the dough in gladwrap and place in the fridge for half a hour.
Divide the pastry, then it roll out. Line the pie dishes, add filling then put the pastry on top.
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Bake until cooked

Beef Cheeks & green peppercorns with Stout

4 beef cheeks
dust in seasoned flour
brown in oil
remove
add more oil
add onion , celery , and carrots
sweat the vegetables until soft , not brown
add 1 tbsp tomato paste
add 1 tbsp Worcestershire sauce
2 tsp of green peppercorns
2 sprigs thyme
1 cup beef stock
1 cup stout
cook in dutch oven over slow camp fire till tender

OK cooked the cheeks last night.

3 beef cheeks sliced and rolled in flour
1/2 cup of port
1/2 cup of beef stock (powdered)
Teaspoon of your chosen herb (I used Oregano)
Can of tomatoes
1 carrot
Stick of Celery
Cooked slowly in camp oven over choofer with heat beads for about 2 1/2 hours.
Keep an eye on moisture–make sure it does not get dry while cooking. Top up with a 1/2 cup of water if the mixture looks dry.
Mash spuds. Just fantastic. I was impressed.

We used to use beef cheeks as dog food because they were cheap. Last week they served them up to the PM.

As a young butcher in another life we used to get cryovac packs of beef cheeks. I think in 50lb packs.

They went into mince or sold for petfood. Who would have thought that I’d see the days when these are a delicacy. Then again we also ate tripe, brains, sweetbreads, hearts, liver, tongues etc.

The wheel is turning.