Red Wine Braised Beef Cheeks With Polenta Recipe

Name: Red Wine Braised Beef Cheeks With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs beef cheeks; 2 tbsp olive oil; 1 None onion, peeled and chopped coarsely; 2 None carrot, peeled and chopped coarsely; 3 cups dry red wine; 1/4 cup red wine vinegar; 2 (14 oz) cans whole tomatoes; 1 tbsp light brown sugar; 1 None fennel bulb (about 1 lb), trimmed, cut into thin wedges; 6 None black peppercorns; 2 sprigs fresh rosemary; 2 tbsp fresh oregano leaves; 1 bunch green onions, halved; 2 cups chestnut mushrooms; 2 1/2 cups water; 2 1/2 cups milk; 1 1/3 cups polenta; 1/2 cup finely grated parmesan cheese; 3 tbsp butter

Servings: persons

4 lbs beef cheeks
2 tbsp olive oil
1 None onion, peeled and chopped coarsely
2 None carrot, peeled and chopped coarsely
3 cups dry red wine
1/4 cup red wine vinegar
2 (14 oz) cans whole tomatoes
1 tbsp light brown sugar
1 None fennel bulb (about 1 lb), trimmed, cut into thin wedges
6 None black peppercorns
2 sprigs fresh rosemary
2 tbsp fresh oregano leaves
1 bunch green onions, halved
2 cups chestnut mushrooms
2 1/2 cups water
2 1/2 cups milk
1 1/3 cups polenta
1/2 cup finely grated parmesan cheese
3 tbsp butter

1
Preheat the oven to 325u00b0F.
2
Trim the beef. Heat half the oil in large flameproof casserole dish and cook the beef in batches, until browned all over. Remove from the dish.
3
Heat the remaining oil in the same dish and cook the onion and carrot, stirring, until the onion softens. Add the wine, vinegar, undrained tomatoes, brown sugar, fennel, peppercorns, rosemary and oregano, then return the beef to the dish and bring to a boil. Cover and cook in the oven for 2 hours.
4
Stir in the green onions and mushrooms and cook for another 45 mins or until the beef is tender.
5
Meanwhile, make the cheesy polenta. Bring the water and milk to a boil in a large saucepan. Gradually add the polenta, stirring constantly. Reduce the heat and simmer, stirring, for about 10 mins or until the polenta thickens. Stir in the cheese and butter.
6
Serve the beef with the cheesy polenta and, if you like, sprinkle with extra rosemary leaves.

1585

kcal

Calories

102

Fat

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 lbs beef cheeks, 2 tbsp olive oil, 1 None onion, peeled and chopped coarsely, 2 None carrot, peeled and chopped coarsely, and more.

Yes, Red Wine Braised Beef Cheeks With Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Braised Beef Cheeks With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions