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).
- 3 lbs Alderspring Organic Grass Fed Stew Beef
- 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.
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