Lost Coast Ranch Beef Cheeks
Ingredients:
- 8 12-ounce beef cheeks, trimmed
- Kosher salt and fresh ground pepper
- 4 ounces extra virgin olive oil, divided
- 2 medium red onions, cut to 1-inch dice
- 2 medium celery roots, peeled and cut to 1-inch dice
- 4 parsnips, peeled and cut to 1-inch dice
- 4 cloves garlic, crushed and chopped
- 1 teaspoon wasabi powder
- 3 cups beef stock
- 1 cups red wine
- 2 pounds ripe heirloom tomatoes
- 1/2 cup sour cream
- 4 tablespoons chopped Italian parsley
For the Coke Farms spicy broccoli
- 2 pounds broccoli florets
- 2 ounces extra virgin olive oil
- 4 fresh Serrano chiles, cut into round slices on the bias
- 2 shallots, peeled and julienne cut
- Kosher salt and fresh ground pepper
- Zest from one lemon*
For the stove-top Yukon gold potatoes
- 3 tablespoons extra virgin olive oil
- 2 each white onion peeled and julienne cut
- 4 each garlic cloves, crushed and chopped
- 2 pounds Yukon Gold potatoes, scrubbed, dried and cut in 1/2 inch rounds
- 1 1/2 cups fresh vegetable stock
- Kosher salt and fresh ground black pepper
- 1 teaspoon fresh thyme leave, chopped coarsely
Getting it done:
- Preheat oven to 375 degrees Wash and pat dry the beef cheeks. Season with salt and pepper. Heat olive oil in a large skillet (do this in batches and reserve 1 ounce of oil) until it shimmers. Add beef cheeks to pan, but do not crowd. Brown the beef on all sides. Remove from pan and set aside. Repeat for all beef. Drain excess oil from skillet and add reserved olive oil. Heat to a shimmer then add onion, celery root, parsnip and garlic. Sauté over low heat until al dente, about 8 to 10 minutes. Add wasabi, beef stock and red wine. Scrape any brown bits on the bottom of the pan. Add tomatoes and season with salt and pepper. Remove from heat. Arrange beef in a large roasting pan on top of the stove. Add tomato stock mixture and bring to a boil. Cover the pan and place in oven. Cook for 2 to 3 hours until beef is fork-tender.
For the Coke Farms spicy broccoli
- Rest beef for 20 minutes, then place 1 piece on each of 8 plates. Add salt and pepper, as needed, to sauce. Stir sour cream into sauce and pour over the beef. Sprinkle parsley over each plate.
For the stove-top Yukon gold potatoes
- Heat oil in a sauté pan until shimmering. Add onions and garlic and cook until just starting to brown. Add potatoes and toss to coat. Add stock and season with salt and pepper. Over high heat, bring to a boil and then drop to a slow simmer. Cover and cook until potatoes are tender, about 25 to 30 minutes. Leave uncovered over very low heat and sprinkle with thyme. Continue to cook until almost dry. Adjust salt and pepper as needed. Keep warm or serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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