Beef cheeks with polenta and gremolata

Serves
4

Beef Cheeks

4 beef cheeks
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
2 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

Polenta

300g Polenta 
2 Litres Chicken stock 
100g Parmesan 
100g Butter (at room temperature)
Salt  

Gremolata

1 bunch Parsley
1 clove Garlic
1 Lemon juiced
150ml Olive oil
Salt

Sourdough Bread Crumbs

150g sourdough
Olive oil
3 sprigs thyme

Beef Cheeks

Set oven to 130°C
Season the beef with salt.
In a large casserole pot set over a high heat, sear the beef, until well-coloured on all sides. Remove from the pan and place on the side. Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds. Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender)
Strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon), you might want to add a tiny splash of red wine vinegar at this stage to lift the flavour.
Place the cheeks in the pan with the reduced sauce.

Polenta

Bring the stock to the boil and season with salt
Whisk in the polenta and cook over a very low heat for 30-40 mins, stirring every few mins, adding water if it’s getting too thick. 
Prepare the mushrooms, clean the stems with a pairing knife and remove the tip of the stalk. 
To finish the polenta, stir in the butter and finally the parmesan, check the seasoning.

Gremolata

Finely chop the parsley, grate the garlic and mix all the ingredients together, check the seasoning.

Sourdough Bread Crumbs

Blend the sourdough into breadcrumbs in a food processor.
Toast in a frying pan until golden brown.
Add in picked thyme leaves.

To Finish

To serve make sure the beef cheek and the polenta are piping hot.
Plate on warm plates, polenta, cheeks, sauce, gremolata and bread crumbs.


Ingredients

Beef Cheeks

4 beef cheeks
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
2 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

Polenta

300g Polenta 
2 Litres Chicken stock 
100g Parmesan 
100g Butter (at room temperature)
Salt  

Gremolata

1 bunch Parsley
1 clove Garlic
1 Lemon juiced
150ml Olive oil
Salt

Sourdough Bread Crumbs

150g sourdough
Olive oil
3 sprigs thyme

Ingredients

Beef Cheeks

4 beef cheeks
2 shallots
2 sticks celery
2 carrots
1 leek
2 tbsp tomato paste
375ml red wine
2 litre Good quality beef stock
4 sprigs thyme
4 sprigs rosemary
Veg oil
Salt

Polenta

300g Polenta 
2 Litres Chicken stock 
100g Parmesan 
100g Butter (at room temperature)
Salt  

Gremolata

1 bunch Parsley
1 clove Garlic
1 Lemon juiced
150ml Olive oil
Salt

Sourdough Bread Crumbs

150g sourdough
Olive oil
3 sprigs thyme

method

Beef Cheeks

Set oven to 130°C
Season the beef with salt.
In a large casserole pot set over a high heat, sear the beef, until well-coloured on all sides. Remove from the pan and place on the side. Roughly chop the onions, carrot and celery and sear off in the same pan until well coloured 2-3 minutes.
Add the tomato paste and cook out for 30 seconds. Add the thyme
Add the red wine and boil rapidly until reduced by half.
Add the beef back to the pan along with the beef stock (making sure it is totally submerged - add some water if needed).
Bring to the boil, skim off the scum that comes to the surface.
Place a lid on and bake in the oven at 130°C for 5-6 hours (or until fork tender)
Strain off the stock into a saucepan and place that on the stove to reduce till a sauce consistency (coating the back of a spoon), you might want to add a tiny splash of red wine vinegar at this stage to lift the flavour.
Place the cheeks in the pan with the reduced sauce.

Polenta

Bring the stock to the boil and season with salt
Whisk in the polenta and cook over a very low heat for 30-40 mins, stirring every few mins, adding water if it’s getting too thick. 
Prepare the mushrooms, clean the stems with a pairing knife and remove the tip of the stalk. 
To finish the polenta, stir in the butter and finally the parmesan, check the seasoning.

Gremolata

Finely chop the parsley, grate the garlic and mix all the ingredients together, check the seasoning.

Sourdough Bread Crumbs

Blend the sourdough into breadcrumbs in a food processor.
Toast in a frying pan until golden brown.
Add in picked thyme leaves.

To Finish

To serve make sure the beef cheek and the polenta are piping hot.
Plate on warm plates, polenta, cheeks, sauce, gremolata and bread crumbs.


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