Chef Smoke Special: Infused Braised Beef Cheek over Truffle Celery Root Purée with Roasted Baby Carrots

Chef Smoke Special: Infused Braised Beef Cheek over Truffle Celery Root Purée with Roasted Baby Carrots

A deep, luxurious Chef Smoke plate with fork-tender braised beef cheek, silky truffled celery root purée, and sweet roasted baby carrots. Restaurant energy, home-kitchen achievable.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Beef Cheeks

• 4 beef cheeks, trimmed
• salt and black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 1/2 cups beef stock
• 2 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves

For the Truffle Celery Root Purée

• 1 large celery root, peeled and cubed
• 1 Yukon gold potato, peeled and cubed
• 2 tablespoons regular unsalted butter
• 1/3 cup heavy cream
• 1/4 cup milk
• 1 teaspoon truffle oil
• salt and black pepper

For the Roasted Baby Carrots

• 1 bunch baby carrots, tops trimmed
• 1 tablespoon olive oil
• salt and black pepper
• 1 teaspoon honey
• 1 teaspoon thyme leaves

For Finishing

• 2 tablespoons infused butter
• chopped parsley or chives
• flaky salt

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Beef Cheek Instructions

1. Preheat the oven to 325°F.
2. Season the beef cheeks with salt and pepper, then dredge lightly in flour.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Brown the beef cheeks on all sides, then remove.
5. Add onion, carrots, and celery and cook until softened.
6. Add garlic and tomato paste and cook for 1 minute.
7. Pour in the red wine and scrape up browned bits.
8. Add beef stock, thyme, rosemary, and bay leaves.
9. Return the beef cheeks to the pot.
10. Cover and braise for 3 to 3 1/2 hours until fork tender.
11. Remove herbs and bay leaves.
12. Stir the 2 tablespoons infused butter into the braising liquid just before serving.

Truffle Celery Root Purée Instructions

1. Add the celery root and potato to a saucepan and cover with water.
2. Bring to a boil and simmer for 18 to 20 minutes until very tender.
3. Drain well.
4. Blend with regular butter, heavy cream, milk, truffle oil, salt, and pepper until silky smooth.
5. Keep warm.

Roasted Baby Carrots Instructions

1. Preheat the oven to 425°F.
2. Toss the carrots with olive oil, salt, pepper, honey, and thyme.
3. Roast for 20 to 25 minutes until tender and caramelized.

Plate

1. Spoon truffle celery root purée onto each plate.
2. Set a beef cheek over the purée.
3. Spoon braising liquid generously over the top.
4. Add roasted baby carrots to the side.
5. Finish with herbs and a pinch of flaky salt.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Beef cheeks reheat beautifully and can be made ahead.
• Purée is best fresh but reheats gently with a splash of milk or cream.
• Carrots can be reheated in the oven.