Pierogies With Beef Cheek
This recipe was submitted by Brett Langstafff and Greg Loonie
About this Recipe
From our favorite chefs
3.5 c AP flour
1.5 tsp salt
1/4 tsp baking powder
1/3 c sour cream
1 c hot water
Mix dry ingredients then combine wet ingredients to the dry. Once ball comes together, wrap and cool to rest for at least 30 min, to overnight.
2lbs beef cheek
2qts bone broth
Salt and Pepper
1 spanish onion diced and sweated
6 cloves garlic minced and sweated
2 tsp chili flakes
2tb chili powder
1 poblano chili, deseeded and sweated
8 sprigs Marjoram
5 sprigs thyme
5 sprigs tarragon
1tb raw honey
1tb apple cider vinegar
Season and sear Beef cheek to get color. Place in deep pan, and cover with bone broth, spices, and herbs. Cover with aluminum foil and braise in oven at 225 Degrees F, until meat is soft and falls apart, about 3 hours.
While meat is cooking, saute onions, garlic and poblano. Set aside. Once meat is braised, take it out of the liquid, and reduce the liquid until thick, and fold back into the meat. Also mix in the sweated veg. Then let mixture cool in the fridge. Check for seasoning.
Once filling is ready, roll out dough about 1/4in thick, and cut into rounds, about 2.5 in in diameter. Place about 1 Tbs in the center, and fold in half, seal with a touch of water.
Once all the dough and filling are used up, blanch the pierogies in boiling water, about 1 min. Toss in olive oil once they are out and let cool. When ready to eat, sear in a pan to get color. Serve with scallions and sour cream.