Red Wine Braised Beef Cheeks With Polenta

• 4 lbs beef cheeks
• 2 tbsp olive oil
• 1 None onion, peeled and chopped coarsely
• 2 None carrot, peeled and chopped coarsely
• 3 cups dry red wine
• 1/4 cup red wine vinegar
• 2 (14 oz) cans whole tomatoes
• 1 tbsp light brown sugar
• 1 None fennel bulb (about 1 lb), trimmed, cut into thin wedges
• 6 None black peppercorns
• 2 sprigs fresh rosemary
• 2 tbsp fresh oregano leaves
• 1 bunch green onions, halved
• 2 cups chestnut mushrooms
• 2 1/2 cups water
• 2 1/2 cups milk
• 1 1/3 cups polenta
• 1/2 cup finely grated parmesan cheese
• 3 tbsp butter

1. Preheat the oven to 325u0b0F.
2. Trim the beef. Heat half the oil in large flameproof casserole dish and cook the beef in batches, until browned all over. Remove from the dish.
3. Heat the remaining oil in the same dish and cook the onion and carrot, stirring, until the onion softens. Add the wine, vinegar, undrained tomatoes, brown sugar, fennel, peppercorns, rosemary and oregano, then return the beef to the dish and bring to a boil. Cover and cook in the oven for 2 hours.
4. Stir in the green onions and mushrooms and cook for another 45 mins or until the beef is tender.
5. Meanwhile, make the cheesy polenta. Bring the water and milk to a boil in a large saucepan. Gradually add the polenta, stirring constantly. Reduce the heat and simmer, stirring, for about 10 mins or until the polenta thickens. Stir in the cheese and butter.
6. Serve the beef with the cheesy polenta and, if you like, sprinkle with extra rosemary leaves.

beef cheeks, olive oil, onion, carrot, red wine, red wine vinegar, tomatoes, brown sugar, fennel bulb, black peppercorns, rosemary, oregano, green onions, chestnut mushrooms, water, milk, polenta, parmesan cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/29431 (may not work)