The only thing worse than being the only person in the world who enjoys cheeseburgers and you want to try them?
That’s what this post is for.
This post is about cheese.
This cheesebastien cheese recipe is for anyone who loves cheese and wants to make one in their backyard.
You will need: 1 1/2 pounds of ground chuck or short ribs1 tablespoon butter1 cup of heavy cream1 tablespoon salt1/4 cup water1/2 cup of finely chopped onion1 cup finely chopped celery1/8 cup finely minced garlic1/3 cup finely sliced red onion(or red pepper flakes)1 tablespoon balsamic vinegarThe recipe for this cheesebaster is a little different than the ones that come out of the grocery store.
You want to cook your beef short ribs in the oven, but you also want to steam them, which is important for the flavor of the cheese.
You can steam the beef by putting it on a wire rack on a plate or in a slow cooker, but I find it easier to cook it in the skillet on a stovetop.
The first step is to make your meat short ribs.
You will need about 1 pound of short ribs, but if you are going to cook them for the cheesebasters, you can use up to 2 pounds.
In a skillet over medium-high heat, sauté the ground chuck.
Add the butter, cream, and salt.
Once it becomes buttery, add the onion, celery, garlic, and red pepper.
Season with salt.
Add a splash of balsam vinegar and bring to a boil.
Reduce the heat to low, cover the skillet with a lid, and cook the meat, stirring occasionally, for 5 to 6 minutes.
It should be tender and slightly moistened.
While it cooks, remove the short ribs from the skillet and transfer to a cutting board.
Add more water if the short rib is too tender.
Place the short pieces in the bowl of a blender.
Puree until smooth.
Add about 1 tablespoon of the water and blend until smooth, about 5 to 10 minutes.
The mixture will be slightly thick, but it will be creamy enough.
Add the balsams, cream and onions and blend on high until creamy.
Add in the red pepper and garlic, stir to combine.
Pour the cheeses into the meat-braised short ribs and cook for about 5 minutes.
If you want a softer cheese, add more water to the sauce.
Serve immediately with a side of bread.