Top Recipe - Lindsay Autry's Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

Stuffed Zucchini with Braised Beef Cheeks, Rice and Goat Cheese

Beef Cheeks:
2 pounds beef cheeks, silver skin removed
2 tablespoons Spanish paprika
1 tablespoon granulated garlic
2 teaspoons kosher salt
2 tablespoons canola oil
1/2 cup yellow onion, diced
3 cloves garlic, smashed
3 whole ripe tomatoes, diced
1/4 cup carrots, peeled and diced
1/4 cup celery, diced
2 fresh bay leaves
1 quart chicken stock
1 quart beef stock
4 sprigs thyme, whole
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
Pepper, to taste

Rice:
2 cups chicken stock
1 cup long grain rice
1 garlic clove, minced
1 cup canned tomatoes, diced
1 teaspoon kosher salt
1 tablespoon olive oil

Zucchini:
4 zucchini, washed, cut in half, split
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chopped oregano
1 teaspoon kosher salt

Pickles:
1 celery stalk, peeled and diced
1 carrot, peeled and diced
1 cup white vinegar
1/4 cup granulated sugar
2 teaspoons kosher salt

Salad:
4 ounces mixed greens
1/2 cup pickles, strained (recipe above)
2 ounces goat cheese, crumbled
1 tablespoon red wine vinegar
1/4 cup olive oil

Beef Cheeks:
Combine paprika, garlic powder, salt and pepper in a small bowl. Season beef cheeks and set aside.

Heat a heavy bottom Dutch oven over medium heat. Add canola oil and sear cheeks until golden on both sides, remove from pot.

Add onions and garlic and sauté for 2 minutes. Add the carrots and celery and sauté for additional 3 minutes. Add the tomatoes, whole thyme and bay leaves, continue cooking until all liquid evaporates from tomatoes.

Return cheeks to pot, add chicken and beef stock. Bring to a simmer, turn flame to low. Cover pot with lid and simmer for 1 hour or until cheeks are tender.

Carefully remove cheeks from liquid and set aside to cool. Strain liquid, discard solids and place liquid in a clean pot. Chop cheeks small to resemble ground beef, add to piqued and season with chopped thyme and oregano. Keep warm.

Rice:
Heat a small pot over medium heat. Add the olive oil and toast the garlic until golden. Carefully add the canned tomatoes and simmer for 3 minutes.

Add the chicken stock and bring to a boil. Add the rice, reduce flame to low. Cover pot and simmer for 12 minutes. Remove from heat. Season with salt.

Add the chopped, braised cheek and sauce to rice. Keep warm.

Zucchini:
Scoop out seeds from zucchini so it resembles a small boat and set aside.

Pre-heat oven to 400 degrees Fahrenheit. Toss all other ingredients together and line on a baking sheet. Roast in oven for 10 minutes. Remove and fill zucchini boats with rice/beef cheek mixture and return to oven for 5 minutes to warm.

Pickles:
Combine vinegar, sugar and salt in a small pot. Bring to a boil and pour over vegetables. Allow to pickle for 1 hour.

Salad:
Toss all ingredients together.

Posted on AllTopChef.com