Braised Beef Cheek Hash with Smoked Sweet Potatoes and Brussel Sprouts
A farmers market treat, all of this can be found on a Saturday, even in January. Additionally, make this dish spectacular with a
couple fried eggs, fresh cornbread and a slice of extra sharp Wisconsin cheese.
2 beef cheeks, braised and pulled apart
1 large sweet potato, peeled and fine diced, smoked 15 minutes without heat
8 oz brussel sprouts, peeled with core removed and shaved thin
3 large shallots, shaved thin
A couple sprigs of fresh thyme, rosemary and parsley, chopped fine
1 Tablespoons of stone ground mustard
4 oz apple cider
2 oz whole butter
Sweat shallots on large sauce pan and a little oil with salt and pepper to help caramelize. Add sweet potatoes and again let them
get a little color before stirring. Add the braised beef cheek meat and mix thoroughly, adding cider, mustard and herbs. When
heated through, add the brussel sprouts and butter, mix well and check seasoning, adjust if necessary. The brussel sprouts will
cook quickly but still may be a little al dente. Serve immediately and enjoy.
4 beef cheeks
1 qt ice
1 qt hot water
4 oz salt
4 oz brown sugar
2 sprig rosemary
2 sprig thyme
1 T juniper berry
1 t coriander
1 T mustard seed
Add salt and sugar to hot water to dissolve. Add remaining ingredients in pan and pour hot water over. Add beef cheeks and
refridgerate 4 hours for brine. Remove from brine and prepare for braise.
2 stalks celery
4 oz tomato paste
8 oz red wine
8 oz beef stock
In large cast iron pan, on medium heat, add the vegetables with a little oil, salt, pepper and caramelize.
Add tomato paste to pan, stir and allow to cook. Add remaining liquids, bring to simmer add beef cheeks and place in oven. 250
degrees for approximately 3 hours. Check periodically and turn over if necessary. Every animal is different, some cheeks may
cook quicker than others but it is done when the meat doesn’t bounce and can pull away easily with a spoon. Remove from oven
and allow to cool at room temp in the pan for an hour before placing in cooler. This can be done in a crock pot and may not take
as long pending evaporation. Important to keep the liquids and meat together until it is cool. Remove meat from liquid, strain
and reduce, use for sauce or save for next braising.