We love cold oats, hot oats, plain oats, and sweet oats. But there is a special place in our heart for the least represented of oat bowls: savory oats. Not a lot of people think to use it in savory applications, but when you think of the oats as a rice substitute, it serves as somewhat of a porridge. Except this porridge is doused in sticky cheese and pepper.
Think grits. Makes sense now, right?
We make a traditional beef brisket that can stand on its own. But when combined with the smooth texture of our cheesy oats, the deepness of the beef brisket cooked in wine really comes alive. The oats are rich and creamy, contrasting the intense flavor and heavy texture of the beef, for a dish that feels full circle. Who said you couldn’t have oats for dinner?
Cacio e Pepe Oats with Beef Brisket
Serves: 4 people
Active time: 1 hour
Total time: 1.5 hours
500g beef brisket, cut into small cubes
2 tbsp. flour
¼ cup oil
½ cup carrots, diced
2 cups water
1 cup red wine
2 tbsp. tomato paste
Salt and pepper, to taste
Cacio e Pepe Oats
1 ½ cups quick cook whole oats
3 ½ cups water
¾ cup white cheddar, grated
¼ cup parmesan, grated
1 tbsp. black pepper
Salt, to taste
Place beef brisket in a bowl and season with salt and pepper.
Sprinkle flour over beef and toss until well coated.
In a large pot over medium-high heat, add the oil.
Once oil is shimmering, add beef and sear, about 1 minute per side, until well browned.
Do in batches if needed.
Remove beef and set aside.
In the same pan, add carrots and cook for 5 minutes until they begin to color and soften.
Add the beef back in the pot and cover with the water and red wine.
Allow liquid to boil, then cover the pot and lower heat to a simmer.
Cook for about 1 hour or until beef is fork tender.
Remove lid of pot and turn heat back on high.
Add tomato paste and salt and pepper, and let liquid boil and reduce, about 15 minutes or until thickened and sauce is glossy.
Set aside and keep warm.
While the beef is cooking, add oats and water in a large pan over medium heat.
Stir continuously until oats begin to cook and absorb water, about 4 minutes.
When the oats are almost cooked, add the cheddar and parmesan.
Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.