Braised Beef Grind with Cambozola Cream - Chef Austin Clement

Date 05/03/2012


  • 2lb Medium Ground PEI beef

  • 3TBSP Minced Garlic

  • 3TBSP Minced fresh Rosemary

  • 1cup Bread crumbs

  • 2 Eggs

  • 1/4cup honey

  • 1TBSP Salt

  • 1tsp pepper

  • 1L Red wine sauce


1. Combine all ingredients in a large bowl and mix until evenly distributed. If possible do this the night before and store in the fridge to let the flavour build.

2. Scoop one ounce balls from the meat mixture and shape into the same size.

3. Layer meatballs in a casserole dish and cover with the red wine sauce.

4. Braise at 350 until the meatballs are cooked through(about an hour)


For the cream sauce

In a small sauce pan combine 2 cups cream, 3 cloves of garlic and 1tsp of black pepper. Simmer over low heat for about five minute. Whisk in 4 ounces of Cambazola cheese and simmer an additional 2 minutes until all the cheese melted.

For Service:

Place meatballs with some of the red wine sauce on top of some mashed potatoes. Drizzle with Cambozola cream and serve with a strong red wine.

Yield: 35 meat balls (4 portions)

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