Dinner ideas

Braised beef cheeks in red wine

Tender, meltingly good beef cheeks cooked in red wine are perfect for a rainy weekend in.
braised beef cheeks in red wine
3H 30M

Beef cheeks are as the name suggests, the cheek muscle of a cow. Beef cheeeks are an incredibly tough cut of meat that needs to be slow-cooked to make them tender and stringy texture, like pulled pork.

Would you prefer Massaman beef cheeks, braised beef cheeks with carrot puree, beef cheeks with mushrooms and braised cabbage or beer and thyme beef cheeks?.

Looking for more beef stews and casseroles?


Cheesy polenta


1.Preheat oven to 160°C (325°F).
2.Trim beef. Heat half the oil in large flameproof casserole dish; cook beef, over heat, in batches, until browned all over. Remove from dish.
3.Heat remaining oil in same dish; cook brown onion and carrot, stirring, until onion softens. Add wine, vinegar, undrained tomatoes, sugar, fennel, peppercorns, rosemary and oregano, then return beef; bring to the boil. Cover; cook in oven 2 hours.
4.Stir in spring onion and mushrooms; cook 45 minutes or until beef is tender.
5.Meanwhile, make the cheesy polenta. Bring the water and milk to the boil in large saucepan. Gradually add polenta, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens. Stir in cheese and butter.
6.Serve beef with cheesy polenta and, if you like, sprinkle with extra rosemary leaves.

Polenta tends to thicken on standing, so serve immediately after cooking.


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