Braised Beef Cheeks with Creamy Polenta
Few dishes feel as comforting in February as a long, slow braise. Beef cheeks, patiently cooked until spoon-tender, develop an extraordinary depth of flavor that only time can create. Paired with creamy polenta, this is a cozy, soul-warming entrée that rewards you for slowing down.
Equipment
- 1 baking tray for holding the beef cheeks
- 1 Medium bowl for holding the chopped onions and garlic
- 1 Medium bowl for holding the chopped celery and carrots
- 1 Cutting Board
- 1 Chef's knife
- 1 Dutch oven large enough to fit beef cheeks
- 1 2-Cup liquid measure cup
- 1 Tongs
- 1 Cartouche a simple circle of parchment paper cut to fit the size of the Dutch oven
Ingredients
For the Beef Cheeks
- 4 tbsp Avocado Oil or other high smoke point oil divided
- 4 lbs Beef Cheeks
- 1 1/2 cups Chopped yellow onion medium dice
- 4 each Garlic cloves peeled, minced
- 1 1/2 cups Chopped celery medium dice
- 1 cup Chopped carrot medium dice
- 2 cups Full bodied red wine such as Cabernet Sauvignon
- 1 cup Beef broth
- 6 stems Fresh thyme
- 4 each Dried Bay leaves
- Kosher Salt to taste
- Freshly ground black pepper to taste
For the Creamy Polenta
Instructions
- To prepare the cheeks, remove as much of the white sinew as possible. Pat dry and season all over with Kosher salt and freshly ground pepper.
- Turn your exhaust fan on as searing meat will produce quite a bit of smoke. Heat a large Dutch oven over medium-high heat and add 2 tbsp of Avocado oil. Place as many beef cheeks as you can fit leaving at least an inch in between. Sear the cheeks on each side until they are good and brown. Getting a dark brown sear is critical for building flavor later. (flavor builder #1) Please don't miss this step. If you notice any burning turn the heat down a little.
- Remove the cheeks and place on a tray, continue with the rest of the cheeks.
- Reduce the heat to medium and add the remaining oil. Add the onion and garlic and sauté for 3-4 minutes, or until the onion is translucent. Watch that the garlic does not burn.
- Add the celery and carrots, sauté for 3-4 minutes.
- Pour in the wine and scrape the bottom of the pan to lift off the brown bits (fond). These are full of flavor. (flavor builder #2). Bring the wine to a simmer and let simmer for 5 minutes. This will concentrate the flavor (flavor builder #3)
- Add the beef broth, herbs and a pinch of both Kosher salt and freshly ground black pepper.
- Place the cartouche directly on the surface of the braise. This will help control evaporation, keep the meat submerged, and produce a more even, silky result.
Notes
This recipe is adapted from Recipetineats.com. I’ve made a few adjustments to seasoning and technique to create a deeply comforting winter braise that pairs perfectly with creamy polenta.
Nutrition
Calories: 89kcalCarbohydrates: 2gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 23mgSodium: 150mgPotassium: 70mgFiber: 0.3gSugar: 0.2gVitamin A: 185IUVitamin C: 2mgCalcium: 27mgIron: 1mg
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