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Mansome 248: What your breakfast sandwich is missing

Kevin "Dot Com" Brown gets a culinary arts lesson (and hangover cure) from Michael Toscano, chef of NYC restaurant hotspot, Perla. His coveted recipe is beef cheek on toasted bread... More Kevin "Dot Com" Brown gets a culinary arts lesson (and hangover cure) from Michael Toscano, chef of NYC restaurant hotspot, Perla. His coveted recipe is beef cheek on toasted bread, with porcini mustard, topped by two sunny side up eggs. The first step is to braise the beef cheek; cooking it in liquid breaks down a tough cut to make it "incredibly tender" and gives a buttery flavor. Step 1: Make your "mirepoix," with two spanish onions, one stalk of celery, and one carrot cut into large pieces. Saute in olive oil with salt and pepper for 15 minutes. Step 2: Season the beef cheek liberally with salt and pepper. Step 3: Braise your beef in the mirepoix. First sear it on all sides in a hot pan, add your mirepoix as well as rosemary and thyme, and top with 3 quarts of chicken stock. Cover with foil or lid and cook at low heat for 4 hours. Step 4: Remove the fat from the beef, and mix the beef with caramelized onions. Step 5: Mold the beef mixture into a patty, and sear it on all sides. Step 6: Make sunny-side up eggs. Step 7: Smear toasted bread with porcini mustard, remove excess egg whites, and layer over the beef on top of the bread. Add a drip of olive oil, and magic has been made. Less

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