Tasty & Hearty Dinner Recipe: BBQ Braised Beef and Mac & Cheese | JCPenney

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

beef chuck roast

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can be lower in sugar and cost-effective.

macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: elbow pasta

Whole wheat pasta increases fiber while elbow pasta is often cheaper.

Preheat oven to 250°F.

Rub barbecue spice on chuck tail flap pieces.

Preheat a pan and add vegetable oil.

Sear the beef on all sides until golden brown.

Add onions, celery, carrots, and bay leaf to the pan; sweat the vegetables until translucent.

Add chicken or veal stock to the pan.

Place the seared beef on a roasting rack inside the pan.

Cover the pot and place it in the oven.

Cook for about four hours.

Sweat shallots in a separate pot.

Add garlic and cook until fragrant.

Pour in Saint Terese's Pale Ale and bring to a simmer.

Add cream and milk, then bring back to a simmer.

Stir in the roux and shredded cheddar; cook for about four minutes.

Remove from heat and blend the sauce with a Cuisinart immersion blender until smooth.

Add cooked elbow macaroni to the cheese sauce and bring to a simmer over medium heat.

Remove the beef from the oven and brush it with moonshine barbecue sauce.

Return the beef to the oven to caramelize.

Heat a sauté pan over medium heat and add olive oil, shallots, and garlic; cook for about a minute until fragrant.

Add kale and a little chicken stock to the sauté pan.

Simmer for five minutes until the kale turns bright green.

Remove the braised kale from heat and squeeze lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens