here is a recipe from the much loved chef/partner of decatur's farm burger. chef koval has been faced with a line literally out the door since day one of farm burger opening, and he consitently delivers mouthwatering, creative, and delicious grassfed burgers day after day.
this recipe is from farm burger's first formal sit down dinner (they offer these special events from time to time), and in chef koval's own words, it is "a fun twist on a classic american dish, while using whole animal products."
the beef cheeks "cook up like a roast your grandmother would make." and i mean, who wouldn't love an improvement on this lunch lady throwback?
INGREDIENTS
2 lbs of grassfed beef cheekssalt and pepper
1 cup yellow onion, diced
5 cloves garlic, smashed
2 cups tomatoes, chopped
2 cups canned whole plum tomatoes
1 cup canned chipotle chillies
1/2 cup soy sauce
2 tablespoons dijon mustard
2 tablespoons molasses
beef stock to cover
Directions
preheat the oven to three hundred and twenty five degrees. clean the cheeks of any excess fat. Salt and pepper the cheeks. In a large roasting pan sear off your seasoned beef cheeks until nicely browned, and remove from pan to set aside.
Sauté your onions and garlic in the same roasting pan. When your onions and garlic are beginning to take on a nice color, deglaze the roasting pan with your soy sauce and continue adding your fresh and canned tomatoes, Dijon, molasses and beef stock. Add your cheeks back into your roasting pan, bring to a simmer, cover, and cook in the oven for four to five hours, or until tender.
Remove the cheeks and pull the meat. Reduce your cooking liquid by about half and add you’re pulled cheeks back into your liquid. Serve on a toasted bun.