Braised Beef Cheeks Polenta

I didn't plan to fall in love with beef cheeks, but the moment I sliced into that first braise, the meat practically dissolved on my fork. My kitchen smelled like a countryside trattoria, all wine and herbs and slow patience. I served it to skeptical friends who'd never heard of cheeks before, and by the second bite, no one was talking.

The first time I made this for a dinner party, I panicked halfway through because the meat looked tough and stubborn. But I trusted the time, kept the oven low, and by hour three the whole pot had transformed into something deeply comforting. My friend Maria, who grew up in Umbria, tasted it and nodded with her eyes closed, which I took as the highest praise.

Ingredients

• Beef cheeks: This cut is marbled with collagen that melts into silky tenderness during the long braise, ask your butcher to trim them well so you're left with just the good stuff.
• Olive oil: Use a fruity extra virgin for browning, it adds a subtle backbone to the sauce that you'll notice later.
• Onion, carrots, celery: The holy trinity of Italian cooking, they sweeten as they soften and give the braising liquid its soul.
• Garlic: Fresh cloves, minced fine, release their perfume when they hit the pan and mellow beautifully over the long cook.
• Tomato paste: Cooking it until it darkens a shade brings out a deep, caramelized sweetness that balances the wine.
• Red wine: Use something dry and robust you'd actually drink, a Chianti or Merlot works wonders and fills the house with warmth.
• Beef stock: Homemade is magic, but a good quality store-bought does the job, just watch the salt.
• Thyme, rosemary, bay leaves: Fresh herbs perfume the braise with woodsy, earthy notes that cling to every bite.
• Polenta: Coarse-ground cornmeal turns creamy and comforting with a little stirring, the perfect soft bed for rich meat.
• Butter and Parmesan: These two finish the polenta with a glossy richness that makes you want to eat it straight from the pot.

Instructions

Get the oven ready and season the meat:

Preheat your oven to 160°C and season those beef cheeks all over with salt and pepper, don't be shy. This is your chance to build flavor from the outside in.

Brown the beef:

Heat olive oil in a heavy pot until it shimmers, then sear the cheeks on all sides until deeply golden. Work in batches if you need to, crowding makes them steam instead of caramelize.

Build the base:

Toss in the onion, carrots, and celery, letting them soften and turn fragrant for about 6-8 minutes. Stir in the garlic and cook just until you can smell it, maybe a minute.

Toast the tomato paste:

Add the paste and let it cook for a couple of minutes, stirring, until it darkens and smells sweet and concentrated. This step is small but it matters.

Deglaze with wine:

Pour in the red wine and scrape up all those beautiful browned bits stuck to the bottom. Let it simmer for about 5 minutes to cook off the raw alcohol and concentrate the flavor.

Add stock and herbs, then braise:

Stir in the beef stock, thyme, rosemary, and bay leaves, then nestle the beef cheeks back in so they're mostly covered. Bring it to a gentle simmer, cover the pot, and slide it into the oven for 2.5 to 3 hours until the meat is fork-tender and falling apart.

Make the polenta:

When the beef is almost done, bring water to a rolling boil and whisk in the polenta in a slow, steady stream. Lower the heat and keep stirring every few minutes for 25-30 minutes until it's thick, creamy, and no longer gritty.

Finish the polenta:

Stir in the butter and Parmesan, tasting and adding salt as needed. It should be rich, smooth, and just a little indulgent.

Reduce the sauce:

Pull the beef cheeks out gently and set them aside. Fish out the herb sprigs and bay leaves, then simmer the braising liquid on the stove until it thickens to a glossy sauce that coats the back of a spoon.

Serve:

Spoon polenta onto warm plates, set a beef cheek on top, and ladle that gorgeous sauce all over. Stand back and let people react.

Save

There's a moment when you pull that pot from the oven and lift the lid, and the steam that rises smells like comfort and time well spent. I made this on a cold February night and we sat around the table long after the plates were empty, sipping wine and feeling warm from the inside out. It's the kind of dish that turns a meal into a memory.

Pairing and Serving Suggestions

Pour a glass of the same wine you braised with, or reach for a Barolo if you're feeling fancy. A simple arugula salad with lemon and olive oil cuts through the richness, and crusty bread is non-negotiable for mopping up every last bit of sauce.

Make-Ahead and Storage Tips

This dish actually gets better the next day as the flavors deepen and marry. Let the beef cool in its sauce, then cover and refrigerate for up to three days. Reheat gently on the stove, adding a splash of stock if it's too thick, and make fresh polenta just before serving.

Variations and Substitutions

If you can't find beef cheeks, try short ribs or oxtail, they braise just as beautifully. Swap the polenta for creamy mashed potatoes or soft egg noodles if that's what you have on hand. A splash of balsamic vinegar in the sauce at the end adds a tangy brightness that some people swear by.

• Use chicken stock instead of beef if that's all you've got, it'll be lighter but still delicious.
• Throw in a few dried porcini mushrooms with the liquid for an earthy, umami boost.
• Finish with a sprinkle of fresh parsley or grated lemon zest to lift the whole plate.

Save

This is the dish I make when I want to show someone I care, when I have time to let the oven do its magic and the house fill with the smell of something slow and true. I hope it brings you the same kind of quiet joy it's brought me.

Recipe FAQs

→ How long does it take to braise the beef cheeks?

The beef cheeks should be braised in the oven for approximately 2.5 to 3 hours until they become fork-tender and richly flavored.

→ What makes polenta creamy in this dish?

Cooking polenta slowly over low heat with frequent stirring, then finishing it with butter and Parmesan cheese, ensures a smooth and creamy texture.

→ Can I prepare the dish ahead of time?

Yes, the beef cheeks can be braised in advance and the flavors often improve after resting. Reheat gently and prepare fresh polenta before serving.

→ What herbs enhance the braising sauce?

Fresh thyme, rosemary, and bay leaves add aromatic depth to the red wine and beef stock braising liquid, enriching the overall flavor.

→ Is there a recommended wine pairing for this meal?

A robust Italian red wine like Barolo or Chianti pairs beautifully, complementing the richness of the beef and sauce.