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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    This stew provides fragrant spices from the Caribbean

    Main Ingredient:

    Beef Cheeks

    Category:  Soups

    Cuisine:  American

    Prep Time: 1 hour(s) 15 min

    Source

    WSJ Off Duty, 9/15/2012, Chef Sarah Kirnon, Miss Ollie's, Oakland, CA

    Posted By:

    wsjrecipes

    Posted On:

    September 20, 2012

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