Lunchbreak: Chef Hubert Keller makes beer braised wagyu beef cheeks

Hubert Keller

www.hubertkeller.com

Beer Braised Wagyu Beef Cheeks enhanced with Ginger and Lemongrass

Ingredients:
4 pounds Wagyu beef cheeks
salt and pepper
3 Tablespoons olive oil
2 small onions, peeled, sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
1 2‐inch piece fresh ginger, peeled, sliced thinly
2 garlic cloves, peeled and chopped
1 stalk lemongrass
2 cups Sophie from Goose Island
1 1/2 cups canned diced tomatoes with juice (from a 1-qt can)
2 Tablespoons brown sugar
2 Tablespoons parsley, chopped
3 Tablespoons tomato paste
3 cups beef stock
1 sprig fresh sage

Directions:
Preheat the oven to 350F.  Heat olive oil in 5‐quart sauté or casserole pan over high heat. Lay the Wagyu beef cheeks out on a clean work surface and season all sides with salt and pepper. When oil is almost smoking, add the cheeks and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the cheeks. Once browned on all sides, remove the cheeks with tongs and place on a baking tray. Add onions, carrots, celery, ginger, and garlic to the same pan. Smash the lemongrass stalk with the back of knife, slice, and add to pan. Sauté vegetables for 2 minutes, or until softened. Over high heat, add the beer and scrape bottom of pan with wooden spoon as beer comes to a boil. Add tomato paste, diced tomatoes, brown sugar, parsley, beef stock and sage leaves to pan and bring to a simmer. Add the cheeks back into pan and cover with a
tight‐fitting lid. Place casserole in pre‐heated oven for 1.5 hours. Remove cover and continue cooking for an additional 1 hour. When the cheeks are very tender, remove them from the oven, using tongs to place on baking tray. Cover with aluminum foil to keep warm. Pour the sauce through a fine‐mesh strainer into a saucepan, removing all of the vegetables. Over medium low heat, simmer the sauce for 5 minutes until darker in color and thicker. Add the cheeks to reheat. Serve the cheeks with sauce over polenta or cream of celery or other side dish of your choice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 324 other followers