Bourbon- and Cider-Braised Jowl Bacon Steaks

Already a flavorful cut of meat, jowl bacon transforms into a decadent meal when braised in bourbon and cider and served as seared steaks. This pairs perfectly with simple turnip greens.

Slideshow: Bacon Recipes
  • Total Time:
  • Servings: 4
  • Time(Other): plus a minimum 6 hours of refridgeration

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Ingredients

jowl bacon
  • 2 pounds jowl bacon, unsliced
  • 100 milliliters bourbon
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 3 to 4 cups apple cider
turnip greens
  • 1 tablespoon olive oil
  • 1 bunch turnip greens—stalks removed, rinsed and thinly sliced
  • 1 teaspoon apple cider vinegar
  • Salt, to taste
  • Pepper, to taste

How to make this recipe

  1. Preheat the oven to 350 degrees. Place the bacon, bourbon, peppercorns and bay leaves in a Dutch oven, then add enough apple cider to mostly cover the bacon. Braise the bacon for 4 hours, then remove from the oven; let the bacon cool in its liquid in the Dutch oven for 1 1/2 hours, then remove and place in a re-sealable plastic bag, discarding the liquid. Refrigerate until cold and firm, at least 6 hours but up to 5 days.
  2. Warm the olive oil in a skillet over medium heat. Add the turnip greens and briefly toss; add the apple cider vinegar and toss until softened and bright green, about 2 minutes. Add salt and pepper to taste and set aside.
  3. Clean the skillet and heat over medium-high heat. Slice the bacon into 1-inch thick slices, then sear on each side, about 1 minute per side, flipping carefully. Serve with the turnip greens.
Contributed By Published October 2013

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