Beef Cheeks Confit with Green Tea

Ingredients:

• 2 beef cheeks, trimmed of fat
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 2 tablespoons green tea leaves
• 1 tablespoon black pepper
• 1/4 cup duck fat
• 2 cups beef broth

Instructions:

1. Preheat oven to 200F.
2. In a small bowl, mix together the salt, sugar, garlic, green tea leaves, and black pepper.
3. Rub the mixture all over the beef cheeks.
4. Place the beef cheeks in a large ziplock bag and seal the bag, squeezing out as much air as possible.
5. Refrigerate for at least 12 hours, turning the bag over every 3-4 hours.
6. Remove the beef cheeks from the bag and rinse off the seasoning mixture under cold water.
7. Pat dry with paper towels.
8. In a large dutch oven, melt the duck fat over medium-high heat.
9. Add the beef cheeks and brown on all sides, about 3-4 minutes per side.
10. Remove the beef cheeks from the dutch oven and set aside.
11. Add the beef broth to the dutch oven and bring to a boil, scraping up any browned bits from the bottom.
12. Return the beef cheeks to the dutch oven and cover.
13. Place in the oven and cook for 4-5 hours, until the beef cheeks are tender and can be pulled apart with a fork.
14. Remove from oven and let cool slightly.
15. Remove the beef cheeks from the dutch oven and shred with two forks.
16. Serve the beef cheeks with the cooking liquid and a side of your choice.

Verdict:

This beef cheeks confit with green tea recipe is a unique take on a classic dish. The green tea adds a subtle but distinct flavor that complements the rich beef. The confit method makes the beef cheeks extremely tender and flavorful. This dish is perfect for a special occasion or when you want to impress your guests with a gourmet meal.

Serving Suggestions:

• Serve with mashed potatoes and roasted vegetables
• Serve with a side of rice and stir-fried bok choy
• Serve with a side of polenta and sautéed mushrooms