Braised beef cheek with polenta

There’s nothing quite like indulging in a slow-cooked and richly flavored beef dish after a long day at work or on a chilly winter evening. If you’re looking for an incredibly flavorful, meltingly tender, and comforting beef dish, then beef with polenta is a must-try.

Beef cheeks are a lesser-known cut of meat, but they are packed with flavor and perfect for braising. The cheeks are located on the head of the cow, and because the muscles get a lot of work, they have a rich marbling of fat, deep beefy flavor, and a texture that’s incredibly tender when cooked low and slow. But, since they are more muscular and tough than other cuts, they require a long cooking time to break down and become meltingly tender.

To create this mouthwatering meal, start by searing beef cheeks in a hot pan to brown all sides and create a delicious crust, making sure not to crowd the pan since you want a nice caramelization on the beef. Transfer it to a Dutch oven or slow cooker, then add aromatics like onions, carrots, celery, and garlic to build a deep and rich flavor profile.

For the braising liquid, you can use beef broth, red wine, or a combination of both. The acidity from the wine will help break down the beef cheeks and add a delicious tang to the dish. Add dried herbs like rosemary, thyme, and bay leaves for additional flavor. Bring the liquid to a simmer, cover, and let it cook on low heat for a few hours or until the beef cheeks become fork-tender and fall apart easily.

Now, let’s talk about polenta – a classic Italian comfort food made from boiled cornmeal that has a creamy and soft texture. It’s an excellent side dish to serve with braised beef cheeks since it provides a neutral and delicious base to soak up all the flavorful braising liquid.

To make polenta, you’ll need cornmeal, water, salt, and butter. Bring water and salt to a boil and then slowly add in the cornmeal, whisking constantly to avoid lumps. Once the cornmeal absorbs the water, reduce the heat and let the mixture cook, stirring often to sticking. Add butter to make the polenta creamy and smooth.

Once everything is ready, it’s time to assemble the dish. Place a generous serving of creamy polenta in a shallow bowl and top it with the tender and flavorful braised beef cheek. Garnish with a sprinkle of freshly chopped herbs like parsley or chives to add a pop of freshness.

In conclusion, braised beef cheek with polenta is a match made in heaven perfect for those who love rich and indulgent meals. This dish may take some time and effort, but the results are worth it – tender and flavorful beef cheeks complemented by the creamy, buttery polenta makes for an unforgettable dinner that satisfies all cravings and warms the soul. So, roll up your sleeves, grab some beef cheeks and polenta ingredients, and get to cooking!