Pit Cheddar Beef Benny Recipe

Pat beef pieces dry and season with 2 tsp kosher salt and 1 tsp black pepper. Toss with 2 tbs flour to lightly coat.

Heat a large ovenproof braising pot or Dutch oven over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When hot, brown beef in batches (do not overcrowd) until well caramelized, about 3–4 minutes per side. Transfer browned beef to a plate.

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and sweat until softened and beginning to color, about 6–8 minutes. Stir in 3 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes to remove raw tomato taste.

Pour in 1 cup red wine to deglaze, scraping browned bits from the bottom. Let wine reduce by about half, 3–5 minutes.

Return browned beef and any accumulated juices to the pot. Add 3 cups beef stock, 3 thyme sprigs, 1 bay leaf and 1 tsp brown sugar if using. Bring to a simmer, cover, and transfer to a preheated 325°F (160°C) oven or keep on low simmer on the stove.

Braise until beef is fork-tender, about 2 to 2½ hours. Check once midway; if liquid reduces too much add a splash of stock or water. When tender, remove beef and strain braising liquid into a saucepan, pressing solids to extract flavor. Skim fat, then reduce liquid over medium-high heat until slightly thickened, about 8–10 minutes. Shred or pull beef into bite-sized pieces and toss with enough reduced sauce to moisten (reserve remaining sauce). Keep warm.

Set a heatproof bowl over (but not touching) a pot of barely simmering water to create a double boiler. Whisk together 4 egg yolks, 2 tsp cold water and 2 tbs fresh lemon juice until slightly thickened.

Continuously whisk the yolk mixture while slowly drizzling in the 10 tbs warm melted butter in a thin stream. Keep the bowl above gentle heat so the sauce thickens but does not scramble—total time 4–6 minutes. If sauce becomes too thick, whisk in a few drops of warm water to loosen.

When thick, remove from heat and stir in 3 tbs finely snipped chives, 1 tsp salt and 1 tsp white pepper or a pinch of cayenne. Taste and adjust lemon and salt. Keep warm (place bowl in a warm spot or over very low water) until ready to serve.

Bring a wide shallow pot of water to a gentle simmer; add 2 tbs white vinegar. Reduce heat so water barely bubbles.

Crack each of the 6 eggs into individual small bowls. Create a gentle vortex in the water with a spoon and slip eggs in one at a time, poaching to desired doneness: for runny yolks 3 minutes, medium 3½–4 minutes. Remove eggs with a slotted spoon and drain on paper towels. Keep warm in a shallow pan lined with a towel in a warm oven (about 200°F/90°C) if needed.

Meanwhile, butter both sides of 6 brioche slices with 2 tbs softened butter. Heat a large skillet over medium heat and toast brioche until golden and crisp, about 1–2 minutes per side. Alternatively, toast in a 375°F oven for 6–8 minutes.

Preheat oven broiler to low or set oven to 375°F (190°C) if you prefer to melt cheddar under moderate heat.

Place toasted brioche slices on serving plates. Divide braised shredded beef evenly among the slices (about 200 g per 2 slices depending on portioning). Sprinkle shredded aged cheddar (3 oz total) over the hot beef on each toast.

Optional: place under broiler 1–2 minutes until cheddar just melts and browns slightly. Watch carefully to avoid burning.

Top each beef-and-cheddar brioche with a poached egg. Spoon 2–3 tbs chive hollandaise over each egg (adjust to taste) so it drapes over egg and beef.

Finish with a pinch of coarse sea salt and freshly ground black pepper, and sprinkle remaining snipped chives and microgreens or baby arugula if using. Serve immediately with reserved braising sauce on the side for extra moisture.