Red Wine Braised Beef Cheeks With Polenta

  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)

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