Chef Chris "CJ" Jacobson
SANTA MONICA, CA
[4 Entrée servings]
(5 oz portions) beef cheek, trimmed
bottle Stone Brewery’s Arrogant Bastard Ale
cloves garlic, sliced
cup beef or veal broth
Tbsp fennel seed
Tbsp star anise
1 tsp coriander
celery root, peeled and cut into 1 inch cubes
yam, peeled and cut into 1 inch cubes
cups heavy cream
cup golden raisins
Tbsp fennel seed
cup red wine vinegar
Tbsp brown sugar
Extra virgin olive oil
Salt and pepper for seasoning
Place the raisins, fennel, red wine vinegar and brown sugar in a sauce pot and bring to a simmer. Once the vinegar has slightly reduced, add some olive oil to lubricate, then season with salt and pepper. Set aside to cool.
Place the celery root and yam in a pot, covering with water. Gently simmer until both ingredients are soft. Drain into a colander and allow steam to dissipate. In a blender, purée celery root, yam and cream until smooth. Season with salt and pepper.
Set oven to 275?F. Next, toast spices until fragrant and lightly smoking. Remove from the pan and wrap tightly in cheese cloth. Tie as to not allow spillage.
In a heavy bottomed soup pot, add a tablespoon of olive oil and bring to high heat. Season the beef and then lightly brown it in the pot. Once lightly browned, add the onions and lightly brown as well. Add the garlic. Once fragrant, add the ale. Return the cheeks to the pot. Add the spice sachet and the rest of the stock. Cover the cheeks with a piece of wax paper and the lid to the pot. Place in the oven and cook for four hours.
Once cheeks are tender, remove from the braising liquid. Strain the liquid, then gently simmer the braising jus until it will lightly cover the back of a spoon. Keep warm.
Heat a sauté pan on medium to high heat. Add two tablespoons of butter. When the butter foams, add cheeks and begin basting with a large spoon. Once crispy, flip over and repeat until the entire cheek is nice and crispy.
To plate, spoon some purée a bit off center to form a shallow circle. Place the cheeks on top. Heat the sauce and add a squeeze of lemon and a nib of butter. Swirl until incorporated. Spoon sauce around the side. Take a large spoonful of pickled raisins and place it next to the presentation. Garnish with celery leaves and enjoy.