Home Recipes Black Flag Imperial Stout Espresso Mole Wagyu Beef Cheeks

Black Flag Imperial Stout Espresso Mole Wagyu Beef Cheeks

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Chef Bernie Kantak's wagyu beef cheeks combine the meat's rich flavor with an espresso-chile rub and stout-infused mole; serve it over creamy polenta for a rib-sticking meal.

Makes: 4

  • Espresso Rub:
  • 2 teaspoons chipotle powder
  • 2 teapsoons Saigon cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon espresso
  • 1 tablespoon cocoa powder
  • Beef Cheeks and Mole:
  • 2 wagyu beef cheeks, cleaned and portioned into 4-ounce pieces
  • 2 cups veal stock
  • 1⁄2 cup Beer Valley Black Flag Imperial Stout
  • 2 cups roasted Roma tomatoes
  • 1 ripe avocado
  • 1 medium onion, diced
  • 1⁄4 cup raw pistachios
  • 3 garlic cloves, crushed
  • 3 Cascabel chiles, crushed with seeds
  • 1 Oaxacan chile, stemmed, seeded and julienned
  • 1⁄4 cup honey
  • 1⁄8 cup espresso rub
  • 2 tablespoons rice bran oil
  • Masa Polenta:
  • 1 cup chicken stock
  • 1⁄2 cup heavy cream
  • 1⁄8 cup instant polenta
  • 1⁄8 cup masa harina
  • 1⁄8 cup crumbled cotija cheese
  • 2 tablespoons butter
  • Onion with Cilantro and Grapefruit:
  • 1⁄2 white onion, diced
  • 1⁄2 cup cilantro, cut in long strips
  • 1 grapefruit, sectioned and juiced


Espresso rub:

• Combine ingredients in a mixing bowl. Reserve 1⁄8 cup for the mole and use the remainder to season the beef. 

Beef cheeks and mole:

• Season wagyu cheeks with salt and espresso rub and set aside overnight.

• On a hot grill, slightly char the beef.

• Meanwhile, combine the rice bran oil, onion and garlic in a stockpot and sauté. Add the pistachios, chilies and espresso rub until the chilies and rub are well-toasted. Bring to a boil, add tomatoes and charred beef and simmer for 4 hours, covered, adding veal stock as needed.

• Remove the beef when tender and puree the remaining ingredients. Season and return the meat to the stockpot.

Masa polenta:

• In a saucepan, combine the chicken stock and cream and bring to a boil.

• Whisk in polenta and masa harina and simmer for 15 minutes, stirring often. Add remaining ingredients and season to taste.

To serve:

• Combine onion, grapefruit and cilantro and season to taste.

• Serve tender beef cheeks over masa polenta with onion, grapefruit and cilantro topped with avocado.


Choose a Russian Imperial Stout for this recipe

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