By Frank Stitt
- Total Time
- About 3 hours 30 minutes
- Rating
- 4(162)
- Notes
- Read community notes
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.
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Ingredients
Yield:Serves 4 to 6
- 2pounds beef cheeks, or brisket, cut into two-inch cubes and patted dry
- Kosher salt and freshly ground black pepper
- ¼cup canola oil
- 1medium yellow onion, diced
- 2celery stalks, diced
- 4carrots, diced
- 2garlic cloves, crushed
- ¼cup medium-dry sherry
- 2cups dry red wine
- About 4 cups chicken or beef stock, heated
- 3sprigs of thyme
- 3parsley stems
- 2bay leaves
- 1ounce dried mushrooms, broken into pieces and rinsed
- 3tablespoons unsalted butter
- 2red bell peppers, cut into 1-inch dice
- 2carrots, diced
- 1large onion, chopped
- 1leek, trimmed, cleaned, and sliced ½-inch thick
- 1bay leaf
- 1cup basmati rice, rinsed
- 1½cups chicken broth
- 1cup chanterelle mushrooms, or substitute other wild mushrooms or white mushrooms in a pinch, trimmed
- Kosher salt and freshly ground black pepper
- ½teaspoon fresh thyme leaves
For the Beef
For the Chanterelle Pirlau
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
694 calories; 26 grams fat; 8 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 43 grams protein; 1616 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Make the Beef
Step
1
Heat the oven to 450. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a large, heavy-bottomed pan set over medium-high heat, until it is nearly smoking. Add the beef pieces in batches and brown well all over, approximately 4 to 5 minutes per side. Transfer to a plate and set aside.
Step
2
Add remaining 2 tablespoons of oil to pan set to medium heat. Add the onion, celery and carrots, and cook, stirring, for 4 to 5 minutes. Add the garlic and cook for approximately 5 minutes more, until the vegetables are tender and the onion is translucent. Add sherry, scraping up the browned bits, and boil until it is thick and syrupy. Pour in the red wine, bring to a boil and reduce by ¼. Remove from the heat.
Step
3
Arrange the beef in a Dutch oven or large oven-safe pot with a lid. Add the vegetables and their cooking liquid, along with enough warm stock to come three-quarters of the way up the sides of the meat. Add the thyme, parsley stems, bay leaves and dried mushrooms. Cover the pot.
Step
4
Place the beef in the oven, and reduce the heat to 310. Cook until the meat is very tender, approximately 2 hours. When the meat is done, transfer to a cutting board and let it rest, uncovered.
Step
5
Strain the braising liquid into a saucepan, pressing on the vegetables with the back of a spoon. Place the saucepan over very low heat and bring to a gentle simmer, skimming off the fat that rises to the top. Continue simmering and skimming until the liquid is slightly reduced and little fat remains, approximately 20 minutes.
Step
6
Put the beef back in the pot, add a little of the braising broth and warm gently over low heat.
Make the Pirlau
Step
7
In a large sauté pan or Dutch oven set over medium-high heat, melt 1 tablespoon of butter. When it begins to foam, add the peppers, carrots, onion, leek and bay leaf, and cook for 2 minutes or until the onion and leek just begin to soften. Cover and cook over low heat for approximately 5 minutes, until tender.
Step
8
Add the rice and stir for 1 minute to coat. Add 1 ½ cups of broth and bring to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, approximately 15 minutes.
Step
9
Meanwhile, in another pan, melt another tablespoon of butter set over medium-high heat. When it begins to foam, add the mushrooms, season with salt and pepper and cook, stirring often, until they are soft and tender, in the case of chanterelles, approximately 5 minutes.
Transfer the finished rice to a serving bowl, discard the bay leaf and stir in the remaining 1 tablespoon butter and mushrooms. Season with thyme. Serve the meat over rice pirlau with more of the braising liquid spooned on top.
Ratings
4
out of 5
162
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Cooking Notes
Cat M
Cooked as described, delicious esp with the pilau. Couldn't get beef cheeks, used brisket.
Randi
I made the beef in one pot (dutch oven), in stages, rather than dirtying 2 pots. I skipped the straining step, though I did remove the beef to reduce the sauce a bit. I served it over the rice as a stew, including all the veggies. Very tasty and would probably also be delicious made with short ribs.
Kathy
Did anyone else not need to add any broth to come 3/4 the way up the side of the beef in Step 3? I thought I reduced sufficiently and now I have 4 cups of warm chicken broth.
Colin
Where the heck do you get beef cheeks, lol.
Kathy
The butcher kind of laughed at me as well!
Deb
Normally you can get from a butcher shop...you can always order ahead
Brent Seney
A traditional butcher shop will have them. They may be frozen but with a couple days notice they can probably get fresh.
anne
Worth every extra step. Followed the recipe to the letter. Best ever briased beef.
graeme
This was so delicious! My first time cooking beef cheeks. Fantastic recipe - fed family of five
Frances Leftwich
Are beef cheeks actually beef cheeks?
delicious
Made following recipe with beef cheeks. Came out great, loved the rice
Mike
Good, but 90 minutes in the oven should be plenty.
Cat M
Cooked as described, delicious esp with the pilau. Couldn't get beef cheeks, used brisket.
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