Braised Beef Cheeks With Celery Root And Polenta Recipes

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BRAISED BEEF CHEEKS

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories     100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11



Braised Beef Cheeks image

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

BRAISED BEEF CHEEKS

When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute.

Categories     Beef     Tomato     Appetizer     Braise     Red Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 10



Braised Beef Cheeks image

Steps:

  • Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
  • Preheat oven to 325°F.
  • Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
  • Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours.

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 (28- to 32-oz) can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

BRAISED BEEF CHEEKS WITH POLENTA, COFFEE & WILD MUSHROOMS

Impress dinner guests with braised beef cheeks served with polenta and wild mushrooms. The surprise addition of coffee works really well

Provided by Merlin Labron-Johnson

Categories     Dinner

Time 4h20m

Number Of Ingredients 15



Braised beef cheeks with polenta, coffee & wild mushrooms image

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Heat 1 tbsp oil in a heavy ovenproof pan or flameproof casserole dish, big enough to hold the beef cheeks, over a high heat. Dust the beef cheeks in the flour and fry on all sides until brown. Remove from the pan and set aside. Add the carrots, onion and bay, and fry until well coloured. Add the beer and let it simmer and reduce by three-quarters. Return the beef to the pan, cover with the stock and put the pan in the oven, covered. Leave to braise for 3 hrs 30 mins or until tender but not completely falling apart. Once cool, the cheeks can be chilled if making in advance.
  • Pour the braising liquid through a sieve, return to the pan and put back on a high heat to reduce by half. Return the beef to the cooking liquid and leave to simmer over a low heat before serving.
  • To make the polenta, heat the milk until steaming. Add the polenta, whisking continuously, and cook over a very low heat for 5 mins. Make sure to stir the polenta at regular intervals so that it doesn't stick or become lumpy. Add the coffee and 50g butter, season and keep stirring until smooth. Add a little water to loosen, if necessary.
  • Melt the remaining butter in a frying pan. When foaming, add the mushrooms and garlic, cook for 5 mins, then add the parsley. Cut the beef cheeks in half so that you have four even-sized pieces. Put a few generous spoons of polenta in the bottom of four deep bowls or plates. Put a piece of beef cheek on top and scatter the mushrooms around. Serve the remaining sauce in a jug on the side.

Nutrition Facts : Calories 828 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium

4 tbsp oil
2 large beef cheeks (about 800g total), trimmed of excess sinew
100g plain flour, for dusting
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 bay leaves
500ml bottle dark ale
1 litre beef stock
750ml milk
200g polenta
100ml strong black coffee
100g butter
500g wild mushrooms, brushed clean and kept whole, or torn into smaller pieces if very large
1 garlic clove, crushed
1 tbsp chopped flat-leaf parsley

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