Recipes by Executive Chef Jacob Hough
Barcelona Restaurant and Bar in German Village works with the local food community in Ohio to create authentic Spanish cuisine. Executive Chef Jacob Hough shared two of their signature recipes with us for our winter issue story featured here. Enjoy!
Red Wine Braised Beef Cheeks with Wild Mushroom Jus
2 pounds cleaned beef cheeks
1 yellow onion (diced)
2 carrots (diced)
2 celery ribs (diced)
2 sprigs of fresh rosemary
1 can (13-14 ounces) crushed tomatoes
5 garlic cloves
2 cups red wine
Cornstarch, as needed
5 whole black peppercorns
2 tablespoons salt
2 cups wild mushrooms
1. Preheat oven 350 degrees.
2. Heat a large sauté pan on the stove over high heat. Add two tablespoons of oil to the pan. When the oil begins to smoke add the beef cheeks and sear until browned (about three minutes per side). Transfer the cheeks to a roasting pan.
2. Add the onion, carrot and celery to the sauté pan and cook them for four to five minutes, stirring frequently until the onions have started to turn translucent. Add the garlic, rosemary, tomatoes and wine to the pan and bring to a boil. Carefully pour the braising liquid over the cheeks.
3. Cover with foil and cook for five to six hours. To check for doneness, a fork will pierce the cheeks and pull free with no resistance.
4. To make the mushroom jus, strain the liquid from the braising pan and place in a saucepan over high heat. Add the mushrooms and reduce the liquid until there is approximately two cups. Make a slurry of equal parts cold water and cornstarch. While the liquid is boiling, whisk in the slurry one tablespoon at a time until the liquid is as thick as desired.
The beef cheeks we use come from Blue Ribbon Meats out of Cleveland, Ohio. We offer beef from the Ohio Proud program that is sourced through E.R. Boliantz Co of Ashland, Ohio. Their beef is all raised on small family run farms throughout the state.
Butternut Squash Soup
3 pounds butternut squash (seeded and diced)
2 tablespoon blended oil
¼ teaspoon cinnamon
¼ teaspoon nutmeg
2 cups brown sugar
2 cups heavy cream
2 cups water
1. Preheat oven to 400 degrees.
2. In a roasting pan add the butternut squash, oil, cinnamon, nutmeg and brown sugar.
3. Toss together. Cover with foil. Cook for one hour or until butternut squash is tender.
4. Add rest of ingredients and puree.
The butternut squash comes from the Heimlich Family Farm. It is a small farm located in Waldo, Ohio, owned by Dawn and Carrol Heimlich, who just happen to be the parents of Scott Heimlich, owner of Barcelona Restaurant.