Tasty & Hearty Dinner Recipe: BBQ Braised Beef and Mac & Cheese | JCPenney

Tasty & Hearty Dinner Recipe: BBQ Braised Beef and Mac & Cheese | JCPenney


[MUSIC PLAYING] My name is Philip Bollhoefer. I’m the Executive Sous Chef
of the Omni Grove Park Inn. We’re going to be making
a barbecue braised beef with moonshine barbecue sauce, pale
ale mac and cheese, and braised kale. I’m using a chuck tail flap. You can find it at your local butcher. It’s very similar to a short rib. If you can’t find the chuck tail flap,
regular short ribs will work just fine. The first thing we’re going
to do for the braised beef is we’re going to rub this barbecue
spice on these chuck flat pieces. We’re preheating a pan
to get a nice sear. Add in your vegetable oil and
sear the beef on all sides, until it’s golden brown. Once you’ve achieved
that color on the beef, you’re going to add in your onions,
celery, carrots, and bay leaf. Sweat the vegetables
until they’re translucent. Now, we’re going to add
our chicken or veal stock. We’re going to put the seared beef
on this roasting rack inside the pan. This Epicurious pot is
perfect for braising, because it comes with this roasting
rack that allows you to braise properly. By braising this beef, we’re going to
make sure that it’s tender and moist. Place the lid on the pot and
stick it right in the oven. This pot can go right in
the oven at 250 degrees. We’re going to cook these
for about four hours. In Asheville, North Carolina,
we love our craft beers, and I love to cook with them. Today, I’m using Saint Terese’s Pale
Ale, from Highland Brewing Company. What the pale ale is going to do
is give the macaroni and cheese a little bit of flavor dimension. Instead of just being rich,
rich, rich with cheese, we’re going to have a
little bit of bitterness and a little herb note from the beer. The first thing we’re doing
is sweating our shallots. Next, we’re going to add in our garlic
and cook it until it’s fragrant. Then we go in with the
Saint Terese’s Pale Ale. Once we get that to a simmer, we’re
going to add our cream and our milk. We’re going to bring that
back to simmer one more time. Then goes in the roux
and the shredded cheddar. Once we get that up to a simmer, we want
to let it cook for about four minutes. We’re going to remove
the pot from the heat, and then we’re going to use
this Cuisinart immersion blender to smooth this sauce out. Now that we’ve got our pale
ale mac and cheese sauce ready, we’re going to add the
cooked elbow macaroni. Over medium heat, we’re going
to bring this all to simmer. The mac and cheese is starting
to bubble, and it looks great. We’re going to remove the pot from the
oven, take off the lid– be careful, because there’s going to be some steam. We’re going to brush the beef
with the moonshine barbecue sauce, and then it’s going back
in the oven, and that’s going to get it nice and caramelized. For the braised kale, you want to
heat a saute pan over medium heat. We’re going to add the olive oil,
shallots and garlic, and cook for about a minute, until it’s nice and fragrant. Then we’re going to go straight in with
the kale and a little bit of chicken stock. After we’ve added the
chicken stock, you can see that this braised kale
is turning bright green. That’s exactly what we want. We’re going to simmer this for
five minutes, until it’s perfect. Remove the braised kale from the heat. We’re going to squeeze a little lemon
juice on top, and it’s ready to go. We have a beautiful caramelized
short rib, braised kale, and perfect macaroni and cheese. [MUSIC PLAYING]

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