Braised Beef Grind with Cambozola Cream - Chef Austin Clement
2lb Medium Ground PEI beef
3TBSP Minced Garlic
3TBSP Minced fresh Rosemary
1cup Bread crumbs
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.
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)