Braised Beef Cheeks Polenta (Printable Version)

Slow-braised beef cheeks paired with creamy polenta in a flavorful red wine sauce.

# What You'll Need:

→ Braised Beef Cheeks

01 - 2.5 pounds beef cheeks, trimmed
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 large onion, finely chopped
06 - 2 carrots, diced
07 - 2 celery stalks, diced
08 - 4 garlic cloves, minced
09 - 2 tablespoons tomato paste
10 - 2 cups dry red wine
11 - 2 cups beef stock
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ Polenta

15 - 4 cups water
16 - 1 1/4 cups polenta (coarse cornmeal)
17 - 3 tablespoons unsalted butter
18 - 3/4 cup grated Parmesan cheese
19 - Salt, to taste

# Step-by-Step:

01 - Preheat the oven to 325°F (160°C).
02 - Season beef cheeks generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large, heavy ovenproof pot over medium-high heat. Brown beef cheeks on all sides in batches if needed, then remove and set aside.
04 - Add chopped onion, diced carrots, and celery to the pot. Cook, stirring occasionally, for 6 to 8 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
05 - Incorporate tomato paste, cooking and stirring for 2 minutes until it darkens slightly.
06 - Pour in dry red wine while scraping browned bits from the pot. Bring to a simmer and reduce for 5 minutes.
07 - Add beef stock, fresh thyme, rosemary, and bay leaves to the pot. Return beef cheeks ensuring they are mostly submerged.
08 - Bring mixture to a simmer, cover, and transfer to the preheated oven. Braise for 2.5 to 3 hours until beef cheeks are fork-tender.
09 - Near the end of braising, bring water to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook while stirring frequently for 25 to 30 minutes until thick and creamy.
10 - Stir butter and grated Parmesan cheese into the polenta. Season with salt to taste.
11 - Remove beef cheeks from the braising liquid. Discard herbs and bay leaves. Simmer the remaining liquid on stovetop to reduce to a sauce consistency if desired.
12 - Place braised beef cheeks over creamy polenta and spoon sauce atop before serving.

# Expert Advice:

01 -
  • The beef becomes so tender it barely needs a knife, just a spoon and a little faith.
  • That braising liquid turns into a sauce so rich you'll want to save every drop for dipping bread.
  • It looks and tastes like you spent all day fussing, but most of the work happens in the oven without you.
02 -
  • Don't skip browning the meat, those caramelized bits become the foundation of your sauce and you'll taste the difference.
  • If your braising liquid looks thin after cooking, don't panic, just simmer it uncovered on the stove and it'll thicken beautifully in minutes.
  • Stir your polenta often or it'll stick and scorch on the bottom, I learned this the hard way with a burnt pot and a smoky kitchen.
03 -
  • Let the beef rest in the sauce for 10 minutes after braising, it'll soak up even more flavor and stay incredibly moist.
  • Taste your polenta toward the end and add butter and cheese gradually, you want creamy and rich without it turning greasy.
  • If the sauce tastes a little flat, a tiny pinch of sugar or that splash of balsamic can wake it right up.

Go Back