Barbecued Beef and Corn Pudding

(Nut Free)

This hearty dish can be completely finished and refrigerated for up to 2 days before reheated. The beefy stew portion can be frozen for up to 3 months (the corn pudding tends to separate if it is frozen, though the flavor remains good). You can also try the corn pudding as a stand alone dish here.

Barbecued Beef and Corn Pudding

(Nut Free) This hearty dish can be completely finished and refrigerated for up to 2 days before reheated. The beefy stew portion can be frozen for up to 3 months (the corn pudding tends to separate if it is frozen, though the flavor remains good).

Barbecued Beef

3 lbs <a href="https://www.alderspring.com/store/product68.html" rel="false">Alderspring Organic Grass Fed Stew Beef</a>
1 teaspoon salt
½ teaspoon coarsely ground pepper
3 tablespoons olive oil
3 medium onions (chopped)
12 oz beer
½ cup plus 2 tbsp cider vinegar
½ cup ketchup
3 tablespoons dark brown sugar
1 ½ tablespoons Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon dry mustard
¾ teaspoon dry marjoram
1 dried chipotle chile

Cheddared Corn Pudding

3 eggs
2 cans (16 oz each creamed – style corn)
⅛ teaspoon cayenne
3 tablespoons butter (melted)
1 ½ cups buttermilk
⅔ cup saltine cracker crumbs (from 18 crackers)
½ cup cornmeal
¾ teaspoon baking powder
½ teaspoon baking soda
1 ½ cups shredded sharp cheddar cheese

Season the meat with the salt and pepper.
In a Dutch oven or heavy fry pan, heat the oil over moderately high heat.
Add the meat in batches without crowding and saute, turning, until browned all over, about 7 minutes per batch.
As the meat is browned, remove it to a plate.
Add the onions to the casserole and cook, stirring often, until golden and beginning to brown, about 7 minutes.
Return the meat to the pan along with any juices that have collected on the plate.
Add the remaining ingredients.
Bring just to a boil, cover, and transfer to the oven in the Dutch, or put in covered casserole.
Bake the stew for 2 to 2 ½ hours, or until the meat is fork tender and beginning to fall apart.
While the stew is in the oven, prepare the corn pudding.
In a large bowl, beat the eggs with a fork until blended.
Beat in the creamed corn, cayenne, melted butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
Stir in the cheese
Remove the stew from the oven, but increase the oven temperature to 350 degrees F.
With a slotted spoon, remove the meat to a bowl.
Fish out the chipotle chile.
Tear off and discard the stem end and puree the chile in a blender or food processor with about 1 cup of the cooking liquid.
Stir the chile puree back into the stew.
If the sauce is thin, boil uncovered, stirring often and skimming once or twice, until thickened slightly, 5 to 7 minutes.
Return the beef to the stew. (The recipe improves if made a day or two in advanced.)
Turn the barbecued beef and sauce into a 10 x 14 casserole about 3 inches deep.
Spoon the corn pudding on top and spread to even.
Bake 45 to 55 minutes, or until the corn pudding is golden on top, lightly browned around the edges, and just set in the center.

Barbecued Beef and Corn Pudding