Beef Belly: Braised and BBQ'd to Perfection

There’s something magical about transforming tough cuts of meat into tender, flavor-packed dishes that make your taste buds dance. Among these underappreciated gems is the beef belly brisket – a cut that rewards patience with incredible flavor. As someone who’s spent countless hours perfecting the art of low-and-slow cooking, I’m excited to share this two-stage cooking method that elevates this humble cut to star status on your dinner table.

What Makes Beef Belly Special?

beef belly, also known as beef navel, navel brisket, or beef plate, is the cow’s equivalent to the beloved pork belly. Located on the underside of the cattle, this cut features beautiful layers of meat interspersed with pockets of fat. While less famous than its counterpart, the pork belly, this teres cut deserves equal attention from serious meat enthusiasts.

What makes teres beef belly special is its generous marbling – those delicate streaks of fat running through the meat. This marbling isn’t just for show; it’s nature’s flavor delivery system. As the meat cooks slowly, these fat pockets gradually melt, basting the meat from within and creating an incredible depth of flavor impossible to achieve with leaner cuts.

The catch? Teres beef belly demands respect and patience. Like many working muscles, it is naturally tough and requires proper cooking techniques to break down the connective tissues. This is where our two-step method of braising followed by grilling creates the perfect balance of tenderness and smoky char.

Beef Belly Ingredients Table

Category	Ingredients	Quantity
Main	Teres beef belly brisket	2 pounds
	Salt	To taste
	Freshly cracked black pepper	To taste
	BBQ sauce	As needed
Braising	Medium onion, diced	1
	Garlic cloves, finely chopped	3
	Tomato paste	2 tablespoons
	Red wine	1 cup
	High-quality beef stock	1 cup
	Fresh thyme sprigs	2
	Fresh rosemary sprigs	2

Transforming Beef Belly: A Two-Day Affair

This recipe isn’t quick, but the results are worth every minute invested. The process unfolds over two days – braising on day one to develop tenderness and flavor, followed by grilling on day two to create that irresistible BBQ char and caramelization.

Day One: Braising the Beef Belly recipe

Preheat your oven to 300°F (150°C).
Begin by patting your teres beef belly dry with paper towels. Season generously with salt and pepper on all sides.
Heat a heavy, oven-safe Dutch oven over medium-high heat. When hot, add a splash of high-heat oil.
Carefully place your seasoned teres beef belly in the pot. Let it sear undisturbed for 3-4 minutes until a deep golden crust forms. Turn and repeat the process on all sides. This crucial step builds the foundation of flavor through the Maillard reaction.
Once seared, temporarily remove the meat from the pot and set aside.
Reduce heat to medium and add the diced onion to the same pot. Cook until translucent, about 3-4 minutes, scraping up the flavorful browned bits from the bottom of the pot.
Add the garlic and cook for another minute until fragrant, being careful not to burn it.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Pour in the red wine, stirring continuously to incorporate the tomato paste. Let it simmer for 2-3 minutes to burn off the alcohol and concentrate the flavors.
Add the beef stock, thyme, and rosemary sprigs.
Return the seared teres beef belly to the pot, fat side up. The liquid should come about halfway up the sides of the meat – not completely submerged.
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
Braise for 2.5 to 3 hours, until the meat offers little resistance when pierced with a fork. The exact time will depend on the thickness of your cut.
Once tender, allow the meat and cooking liquid to cool to room temperature, then transfer the entire pot to the refrigerator overnight. This resting period is crucial as it allows the flavors to meld and intensify.

Day Two: Grilling Your Beef Belly

Remove the pot from the refrigerator. You’ll notice a layer of solidified fat has formed on top. Carefully remove this fat with a spoon and reserve it – this flavor-packed fat will be your secret weapon for the grilling stage.
Gently lift the chilled teres beef belly from the braising liquid. The cold temperature makes it easier to handle and slice.
With a sharp knife, cut the teres beef belly into thick slices, about 1-inch thick. The meat will be firm when cold but will relax as it comes to room temperature.
Meanwhile, melt the reserved fat in a small saucepan over low heat.
Preheat your grill to medium-high heat, creating both direct and indirect heating zones.
Brush each slice of teres beef belly with the melted fat. This natural basting adds incredible flavor and helps create the perfect crust.
Place the slices on the direct heat zone of your grill and cook for 3-4 minutes per side, until beautifully caramelized with attractive grill marks.
During the last minute of grilling, brush your favorite BBQ sauce onto each side, allowing it to caramelize slightly without burning.
Transfer to a serving platter and allow to rest for 5 minutes before serving.

Beef Belly Result: A Culinary Masterpiece

What emerges from this two-day process is nothing short of magnificent – beef belly slices with a beautiful contrast of textures. The long braise breaks down the tough fibers and renders much of the fat, creating melt-in-your-mouth tenderness. Meanwhile, the final grilling step creates a caramelized exterior with smoky notes that perfectly complement the rich, beefy flavor.

Serve these grilled slices alongside creamy mashed potatoes, grilled vegetables, or a crisp green salad for a meal that balances the richness of the meat. A cold craft beer or robust red wine makes the perfect accompaniment to this flavor-forward dish.

By mastering this braised and BBQ’d beef belly, you’re not just preparing a meal – you’re practicing the time-honored culinary art of transformation, turning something humble into something extraordinary through technique, patience, and care.

Give this recipe a try and share your experience in the comments section below. Did you make any modifications? What sides did you pair with it? Your feedback and suggestions help our community of food enthusiasts grow and learn together.

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