Triple gold medalist Marnie McBean and Chef Tom Brodi of the Ritz's Toca restaurant cook up a braised beef dish for Gold Metal Plates, a culinary fundraiser supporting Canada's Olympic team.
Braised Beef Cheeks with Beer
Ingredients
- 1 pound beef cheeks, sinew and silver skin removed
- 1 L beer
- 1 L beef stock
- 1 cup carrot, chopped
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 2 bay leafs
- 1 cup flour for dusting
- Salt and fresh black pepper
- 4 springs of thyme
- 2 garlic cloves, crushed
Directions:
- Place the cheeks and vegetables in a non-reactive container with the beer and marinate for 18 - 24 hours. More flavour develops the longer the beef is marinated.
- Remove the cheeks from the liquid and pat dry. Strain the vegetables and pat dry.
- Bring the beer to a boil and skim off any impurities.
- Pre-heat the oven to 325°F (162°C). Season the cheeks and dust with flour.
- Sear the beef in a medium to high heated pan, until golden brown, and transfer the cheeks to a braising vessel.
- When all the cheeks are seared turn the heat down low and add the vegetables to the pan to sauté.
- Deglaze the pan with some of the beer and add the vegetables to the braising vessel.
- Cover the contents of the braising vessel with the skimmed beer and the beef stock, add the herbs. Cover with parchment paper -- the mixture tends to float to the top.
- Braise the cheeks in a 325°F (162°C) oven until tender (about 4 hours), or until the cheeks are fork-tender.
Soft Semolina
Ingredients
- 2 L chicken stock
- 1 cup semolina
- 3/4 teaspoon salt
- 1/2 tsp each ground cumin and salt
- 1/4 cup freshly grated Thunder Oak Gouda
- 20 mL truffle oil
- 250 grams favorite mushrooms
- 1 bunch of chives chopped
- Zest of 1 lemon
Directions:
- In a heavy saucepan bring the chicken stock to boil.
- Add the salt and whisk in the semolina. Cook over low heat for about 20 - 30 minutes, stirring often, until the grains are soft.
- Fold in the lemon zest and the mushrooms.
- Finish with truffle oil and the cheese.
- Serve immediately. Serves 4.