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Braised beef cheeks in red wine
Tender, meltingly good beef cheeks cooked in red wine are perfect for a rainy weekend in.
- 3 hrs 30 mins cooking
- Serves 6
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Ingredients
Braised beef cheeks in red wine
- 1.8 kilogram beef cheeks
- 2 tablespoon olive oil
- 1 brown onion (250g), chopped coarsely
- 2 carrot (240g), chopped coarsely
- 3 cup (750ml) dry red wine
- 1/4 cup (60ml) red wine vinegar
- 2 x 400g canned whole tomatoes
- 1 tablespoon light brown sugar
- 1 fennel bulb (550g), trimmed, cut into thin wedges
- 6 black peppercorns
- 2 sprigs fresh rosemary
- 2 tablespoon fresh oregano leaves
- 400 gram spring onions, halved
- 250 gram swiss brown mushrooms
- 2 1/2 cup (625ml) water
- 2 1/2 cup (625ml) milk
- 1 1/4 cup (210g) polenta
- 1/2 cup (50g) finely grated parmesan cheese
- 40 gram butter
Method
Braised beef cheeks in red wine
- 1Preheat oven to 160°C (325°F).
- 2Trim beef. Heat half the oil in large flameproof casserole dish; cook beef, over heat, in batches, until browned all over. Remove from dish.
- 3Heat 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.
- 4Stir in spring onion and mushrooms; cook 45 minutes or until beef is tender.
- 5Meanwhile, 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.
- 6Serve beef with cheesy polenta and, if you like, sprinkle with extra rosemary leaves.
Notes
Polenta tends to thicken on standing, so serve immediately after cooking.
