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Beef Cheeks Stew
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Brief Description
This stew provides fragrant spices from the Caribbean
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Main Ingredient
Beef Cheeks
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Category: Soups
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Cuisine: American
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Prep Time: 75 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 9/15/2012, Chef Sarah Kirnon, Miss Ollie's, Oakland, CA
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Sep 20, 2012
Number of Servings:
Ingredients:
- 2 1/2 pounds - Beef Cheeks trimmed and cut into 1-inch cubes
- 4 tablespoons - Sugar-Cane Vinegar or cider vinegar
- 3 cloves - Garlic 1 chopped, 2 whole
- 1 pinchs - Nutmeg
- 3 tablespoons - Olive Oil
- 2 teaspoons - Brown Sugar
- 2 tablespoons - Cassareep
- 2 sprigs - Parsley
- 4 - Scallions finely chopped
- 2 - Onions finely chopped
- 2 - Shallots finely chopped
- 1 - 2-inch Piece Ginger finely diced
- 3 sprigs - Fresh Thyme
- 2 - Cloves
- 4 - Allspice Berries ground
- - Salt and Black Pepper to taste
- 3 cups - Chicken Stock
- 2 leaves - Bay Leaves 2 fresh or 4 dry
- 1 - 1-inch Square Piece Scotch Bonnet Pepper or habanero
Directions:
1. Marinate meat 8 hours or overnight in vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons oil.
2. Heat cast-iron pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add beef, then cassareep. Cook meat, turning occasionally, until browned on all sides, 5-7 minutes.
3. Add parsley, scallions, onions, shallots and remaining garlic. Sauté until onions begin to brown, 5-10 minutes; then add ginger, thyme, cloves, allspice, salt and pepper. Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and Scotch bonnet pepper, lower the heat and simmer for 40 minutes. Remove herb sprigs, bay leaves and Scotch bonnet before serving.
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