Mississippi Madness Recipe

Season and Brown

Pat beef pieces dry. Season with 2 tsp kosher salt and 1 tsp black pepper, then toss in 3 tbsp flour to coat lightly. Heat 2 tbsp vegetable oil and 1 tbsp butter in a heavy Dutch oven over medium-high heat until shimmering. Sear beef in batches, 2–3 minutes per side, until deeply browned. Transfer browned beef to a plate.

Sweat Aromatics

Reduce heat to medium, add chopped onion, carrot and celery to the pot and cook 6–8 minutes until softened. Add 6 minced garlic cloves and 2 tbsp tomato paste; cook 1–2 minutes until fragrant and tomato paste darkens.

Deglaze and Braise

Pour in 1 cup red wine to deglaze, scraping brown bits from the bottom. Let wine reduce by half (2–3 minutes). Return beef to pot. Add 3 cups beef stock, 2 bay leaves, 3 thyme sprigs, 1 tbsp brown sugar and 1 tbsp red wine vinegar. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven or keep on low stovetop simmer. Cook until beef is fork-tender, about 2.5–3 hours.

Finish Glacé

When beef is tender, remove meat and strain braising liquid into a saucepan, pressing on solids to extract flavor. Skim fat if desired. Reduce liquid over medium-high heat until syrupy and thick enough to coat the back of a spoon, about 10–15 minutes, adjusting seasoning. Shred or pull beef into large chunks and toss with some of the reduced glacé to coat generously.

Prepare Sofrito

In a skillet, heat 2 tbsp olive oil over medium heat. Add finely diced green and red bell peppers and 1 cup finely diced onion. Cook 6–8 minutes until softened. Add 2 minced garlic cloves, 2 tbsp chopped cilantro, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tsp salt; cook 1–2 minutes until fragrant. Remove and keep warm.

Caramelize Onions

In the same skillet (add a little more oil or 1 tsp butter if needed), add 1 cup sliced onion and 1 tsp sugar over low-medium heat. Cook slowly, stirring occasionally, until deep golden and sweet, about 20–25 minutes. Season with a pinch of salt. Reserve for plating.

Prep Potatoes

Cut scrubbed russets into 1/2-inch sticks (shoe-string/steak-fry style). Rinse in cold water until water runs clear to remove starch, then dry thoroughly on towels. Toss fries with 2 tbsp cornstarch, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper to evenly coat.

Fry

Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry potatoes in batches, stirring occasionally, 4–5 minutes per batch until golden and crisp. Drain on paper towels and season with a little more salt immediately if desired. Keep warm in a low oven (200°F/95°C) until plating.

Preheat oven to 400°F (200°C). Slice the top off each garlic head to expose cloves, drizzle with 2 tsp olive oil and sprinkle 1/4 tsp salt. Wrap each head in foil and roast 35–40 minutes until cloves are soft and caramelized. When cool, squeeze cloves from skins; mash or serve whole as a spread for toast or to mix with the beef when plating.

Toast Bread

Heat a skillet over medium, spread 1/2 tbsp butter on each side of the bread slices and toast until golden, about 2–3 minutes per side. Keep warm.

Cook Eggs

Cook two eggs to order (any style). For sunny-side or over-easy: heat 1/2 tbsp butter in a nonstick skillet over medium-low, crack eggs in and cook until whites set, basting if needed, about 3–4 minutes (flip for over-easy for 30 seconds). Season with 1/4 tsp salt and 1/4 tsp pepper. For scrambled: whisk eggs, add 1/2 tbsp butter and cook gently, 2–3 minutes until creamy.

On each plate, place a bed of hoe fries. Spoon a generous portion of braised beef onto the fries, drizzle additional red wine glacé over the beef and fries. Top with a spoonful of sofrito and a small mound of caramelized onion. Add roasted garlic cloves on the side or spread a little on the toast. Place two eggs on top or to the side of the beef as preferred. Add toasted bread alongside. Finish with chopped parsley and a sprinkle of flaky sea salt. Serve immediately.