Recipe

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
  • 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.

Notes

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

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