What’s For a Dinner Tonight? braised beef cheeks & Chateau Tour Bayard Cuvee L'Angelot

Posted by Market - Pop Up Wine on

Try this Braised Beef Cheeks with creamy polenta. Yum! Even yummier with Chateau Tour Bayard Cuvee L'Angelot.

Find it in Pop Up Wine's fabulous range of Bordeaux. 

Thank you to #donnahaymagazine for this fantastic recipe!

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 4 x 320g beef cheeks, trimmed
  • sea salt and cracked black pepper
  • 1 carrot, finely chopped
  • 1 stalk celery, trimmed and finely chopped
  • 3 cloves garlic, crushed
  • ¼ cup (70g) tomato paste
  • ½ cup (150g) store-bought caramelised
    onion relish
  • 2 bay leaves
  • 1 cup (250ml) port
  • 2 cups (500ml) beef stock
  • ¼ cup (60ml) sherry vinegar
  • amaranth leaves and red-vein sorrel leaves, to serve

CREAMY POLENTA

  • 1 litre milk
  • 2 bay leaves
  • 1 cup (170g) instant polenta (cornmeal)
  • 40g unsalted butter, chopped
  • 1 cup (120g) mascarpone
  • 1 cup (250ml) milk, extra 

METHOD

  1. Preheat oven to 180°C (350°F). Heat half the oil in a large heavy-based ovenproof saucepan over medium heat. Sprinkle the beef cheeks with salt and pepper and cook for 3–4 minutes each side or until well browned. Set aside. 
  2. Add the remaining oil to the pan, add the carrot, celery and garlic and cook for 3–4 minutes or until golden. Add the tomato paste and caramelised onion relish and cook, stirring, for a further minute. Add the bay leaves, port, stock, vinegar and beef cheeks. Increase the heat to high and bring to a simmer. 
  3. Cover with a tight-fitting lid, transfer to the oven and cook for 2 hours 15 minutes–2 hours 30 minutes or until the beef is tender. Remove the beef cheeks and set aside. Strain the sauce, discarding the solids. Return the beef cheeks and sauce to the pan and keep warm.
  4. To make the creamy polenta, place the milk and bay leaves in a large saucepan over medium heat and bring to a simmer. Remove the bay leaves and reduce heat to low. Gradually add the polenta and cook, whisking continuously, for 2–3 minutes or until thickened.
  5. Add the butter, mascarpone, extra milk, salt and pepper and whisk to combine.
  6. Divide the polenta between plates. Slice the beef cheeks and place on top of the polenta. Top with amaranth and sorrel leaves to serve. Serves 4.

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