Bourbon Braised Tomahawk with Collards

Description

This Southern-inspired braise starts with a sear on the 1lb tomahawk then simmers low and slow in a bourbon-infused beef broth with caramelized onions, garlic, and smoked paprika for deep smoky sweetness. The rich gravy pairs perfectly with tender braised collard greens and cornbread on the side. Special for its elevated comfort-food twist on classic pot roast flavors, total cook time around 3 hours.

Cultural Background

Braising large cuts of beef draws from longstanding Southern American pot roast traditions that emphasize slow cooking in flavorful liquids to tenderize tough meats. Collard greens have deep roots in African American Southern cuisine, brought by enslaved people and adapted with local ingredients like smoked meats and vinegar for a signature pot likker. Bourbon, distilled in Kentucky and surrounding states, adds a regional sweetness and depth that elevates the dish within modern Southern comfort food.

Recipe Info

PREP TIME: 20 minutes
COOK TIME: 3 hours
TOTAL TIME: 3 hours 20 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1 lb tomahawk steak, patted dry
• 2 tablespoons vegetable oil
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 cup bourbon
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper to taste
• 1 bunch (about 1 lb) collard greens, stems removed and leaves chopped into 1-inch ribbons
• 4 slices thick-cut bacon, chopped
• 1 tablespoon apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Preheat oven to 300°F. Season the tomahawk steak generously on all sides with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side until deeply browned, then remove to a plate.
2. Reduce heat to medium, add remaining 1 tablespoon oil and the sliced onions to the pot. Cook, stirring occasionally, for 15-20 minutes until onions are deeply caramelized and golden brown.
3. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant. Carefully pour in the bourbon, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
4. Add beef broth, thyme, and bay leaves. Return the seared tomahawk to the pot, ensuring it is mostly submerged in the liquid. Bring to a simmer, cover, and transfer to the oven. Braise for 2 to 2.5 hours until the meat is fork-tender and reaches an internal temperature of at least 195°F.
5. While the steak braises, prepare the collards. In a separate large pot or skillet, cook the chopped bacon over medium heat until crisp, about 8 minutes. Remove bacon with a slotted spoon, leaving the fat in the pot. Add the collard greens in batches, stirring to wilt.
6. Pour in 1 cup of the braising liquid from the steak pot (or additional broth if needed), along with vinegar, brown sugar, red pepper flakes if using, and salt to taste. Cover and simmer on the stovetop for 45-60 minutes until the greens are very tender.
7. Once the steak is done, remove it from the oven, transfer to a cutting board, and rest for 10 minutes. Skim excess fat from the braising liquid if desired, then strain and reduce on the stovetop for 5-10 minutes to thicken into a gravy. Slice the tomahawk against the grain into portions. Serve the meat with the collards, gravy spooned over top, and reserved bacon crumbled on the greens.

Tips

- Use a meat thermometer to confirm tenderness rather than time alone, as exact braising duration varies with steak thickness.
- Avoid high heat during the initial onion caramelization step to prevent burning and ensure deep flavor development.
- Substitute turkey bacon or smoked turkey wings for the collards if avoiding pork, or add a splash of extra bourbon to the gravy for intensified flavor.

Nutrition

Calories: 620
Protein: 42g
Carbs: 18g
Fat: 38g

Tags

Meat dish, Dinner, American Southern, Beef, Slow-Cooked or Braised, 2+ hours, slow cooking is fine