Ingredients
Beef cheeks
- 4 beef cheeks
- 4 cups Burnside Stout
- 4 cups stock (beef or chicken)
- 8 cups chicken stock
- 2 cups heavy cream
- 2 Tbsp salt
- pinch black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 2 cups grits
- 1 cup grated cheddar cheese
- 2 onions, thinly sliced
- 2 roasted red peppers, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp smoked paprika
- minced parsley
- 1 cup chopped olives
- 1/4 cup minced parsley
- 1 lemon zest and juice
- 1/2 cup olive oil
- 1 tsp salt
Directions
- Beef Cheeks
- Time: 6 to 10 hours braise time
- 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.
- 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).
- 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.
- Check after 4 hours and then every hour. Meat will be squeezably soft and will easily fall apart when done.
- 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.
- Piperade
- Time: 15 minutes
- 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.
- Olive Relish
- Time: 10 minutes
- Mix all ingredients in a small bowl. Can be made ahead of time.
- Grits
- Time: 45 minutes
- 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.
- Plating
- 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.
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