In memory of Anthony Bourdain: braised beef cheeks with Guinness beer. I’ve never met the man but he was like family. I couldn’t think of a better dish to celebrate his life. Anthony Bourdain, ever the mentor, the maverick, the storyteller, the explorer and one true badass motherfucker, you will never be forgotten. May you Rest In Peace. Thank you for everything. 1. For this you’ll need some beef cheeks, few strips of bacon, carrots, celery, onion, shallots, garlic cloves, good seasoning, a pint of Guinness draught (or two) and some chicken stock. If you can’t find beef cheeks, well that recipe works with pretty much any kind of meat, it’s a quite basic braise. Feel free to add mushrooms and other veggies up to your liking.
2. Mince the carrots, celery, onion, shallots. Crush the garlic. Slice the bacon in tiny strips and the beef cheeks in large chunks. 3. Toss the cheeks and the bacon in a cast iron pot with a layer of burning olive oil. Season with salt and pepper and toss until golden brown. 4. Take out the of the pot while keeping the meat juices and throw your veggies in there. Make them sweat. 5. Once the kitchen is coated with a sweet onion smell, add up the beef cheeks with the bacon and all the blood and fat that dripped from it.
6. Pour the Guinness while tossing. Open another Guinness and drink it. 7. Pour the chicken stock until solids are covered. 8. Add bay leaves and thyme if you have some. Check seasoning. Couple secret ingredients here that won’t be revealed. Hot smoked paprika could be one of them. 9. Cover and stick in the oven at 350 degrees for a couple hours.
10. Serve with mashed potatoes and a nice below room temperature burgundy. This should not be drank with any other wine than burgundy wine. We recommend Mercurey. #cookingwithsatan #anthonybourdain #pereducrasse #mercurey