Introduction:
Braised beef cheeks are a culinary delight that transforms tough cuts of meat into a melt-in-your-mouth delicacy. This recipe combines the rich flavors of beef cheeks with a luscious red wine sauce and serves it over creamy polenta. The slow-cooking process infuses the meat with savory goodness, resulting in a dish that is both comforting and elegant.
Ingredients:
- Four beef cheeks, trimmed
- Two tablespoons of olive oil
- Salt and black pepper, to taste
- One large onion, finely chopped
- Two carrots diced
- Three cloves garlic, minced
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- Two tablespoons of tomato paste
- Two bay leaves
- One teaspoon of dried thyme
- One teaspoon of dried rosemary
- One tablespoon flour (optional for thickening)
For Creamy Polenta:
- 1 cup polenta
- 4 cups water
- 1 cup whole milk
- Four tablespoons unsalted butter
- Salt, to taste
- 1/2 cup grated Parmesan cheese
Instructions:
Prepare the Beef Cheeks:
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- Pat the beef cheeks dry with paper towels and season generously with salt and black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef cheeks until browned on all sides, about 3-4 minutes per side. Remove the beef cheeks and set aside.
Sauté Aromatics:
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- In the same pot, add chopped onions, diced carrots, and minced garlic. Sauté until the vegetables are softened and aromatic.
Deglaze with Red Wine:
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- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer and reduce by half.
Braise the Beef Cheeks:
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- Return the seared beef cheeks to the pot. Add beef broth, tomato paste, bay leaves, dried thyme, and dried rosemary. Bring the mixture to a simmer.
- Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours or until the beef cheeks are fork-tender.
Prepare the Creamy Polenta:
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- In a separate saucepan, bring water and salt to a boil. Slowly whisk in the polenta, stirring continuously to avoid lumps.
- Reduce heat to low and simmer, stirring frequently, until the polenta is creamy and cooked through.
- Stir in milk, butter, and Parmesan cheese until well combined. Adjust seasoning to taste.
Finish the Dish:
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- Remove the beef cheeks from the pot and set aside. Optionally, mix a tablespoon of flour with some braising liquid to create a thickening agent. Stir it back into the pot to enhance the sauce.
- Serve the braised beef cheeks over the creamy polenta, drizzling the luscious red wine sauce over the top.
Conclusion:
This braised beef cheeks recipe is a celebration of flavors and textures, showcasing the magic that happens when patience meets quality ingredients. The tender beef cheeks, infused with the robust red wine sauce, paired with the creamy polenta, create a symphony of tastes that will leave your taste buds singing. Enjoy this dish as a testament to the artistry of slow-cooked perfection.
