Burnside Stout Braised Beef Cheeks

Ingredients

---

Directions

1. Beef Cheeks
2. Time: 6 to 10 hours braise time
3. Season the beef cheeks with salt and pepper liberally and sear in an oiled, hot pan to form a nice crust. This will help develop deeper flavors to your braise.
4. After beef cheeks are seared move them to a deep sided casserole dish or a roasting pan. Cover meat with equal parts Burnside Stout and stock (either beef or chicken stock will work).
5. Beef cheeks are best cooked low and slow at 250°F for about 8 hours. Cooking time may vary with size and amount of meat.
6. Check after 4 hours and then every hour. Meat will be squeezably soft and will easily fall apart when done.
7. Allow meat to cool in its juices to at least room temperature before removing from braising liquid. Meat can be warmed up in a pan using braising liquid as a finish sauce after plating.
8. Piperade
9. Time: 15 minutes
10. Slowly saute onions and garlic till sweet and aromatic. Then add peppers, smoked paprika, salt, and parsley, simmer on low till flavors develop. Can be made a day ahead.
11. Olive Relish
12. Time: 10 minutes
13. Mix all ingredients in a small bowl. Can be made ahead of time.
14. Grits
15. Time: 45 minutes
16. Bring chicken stock, heavy cream, and spices to a low simmer. Add grits and stir till mix begins to thicken. Turn heat down to low and cook slowly, stirring frequently to avoid scorching on bottom of pot. Cook until grits are soft and creamy, then add cheese and stir till incorporated.
17. Plating
18. Place a small pile of grits on plate. Top with a small dollop of piperade. Place beef cheeks on top of grits and garnish with olive relish. Finish with a crunchy sea salt such as Jacobsen.