Beef cheeks, cheesy polenta & kale pesto
This beef cheek dish is a show stopper for any party with family or friends!
Servings 4 people
- 1 kg beef cheeks 4 around 250g each
- 1 tbsp olive oil
- 500 ml red wine
- 400 ml vegetable stock - beef is ok too but it will be a richer dish
- 2 tbsp tomato paste
- 1 can diced tomatoes 400g
- 6 garlic cloves crushed
- 1 red chilli finely chopped
- 2 bay leaves
- 2 cinnamon sticks
- 1 star anise
- 1 liter whole milk & 250ml whole milk seperate
- 2 bay leaves
- 1 cup polenta
- 1 cup mascarpone cheese
- 1 garlic clove pureed
- 40 g butter
- 1/4 cup parmesan grated
- 2 cups kale leaves torn
- 1 garlic clove crushed
- 2 tbsp pinenuts light;y toasted
- 1/4 cup parmesan cheese grated
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 8 dutch carrots peeled and trimmed
- 1 tsp olive oil
Season beef cheeks and sear in dutch oven with 1 tbsp oil on medium to high heat - approx 4 mins or until golden brown. Remove and leave on clean plate
In same pan add 1 tbsp oil, red wine, stock, chili, garlic, bay, spices.tomato paste and tinned tomatoes. Bring to the boil.
Add beef cheeks to liquid and top with water (if necessary) until cheeks are completely submerged.
Cover pot with lid or foil and place in oven at 180c for 3 hours.
Remove from oven and remove cheeks from the pot. Skim any fat and reduce the liquid by half
Adjust seasoning if necessary and add beef cheeks back to pot and leave on a low heat until ready to serve.
Start to make the carrots & polenta now.
Add 1 liter of milk, garlic & bay leaves to saucepan and bring to a simmer on a medium heat.
Remove bay leaves and slowly add polenta to milk, stirring continuously. Cook on a low heat for 3 mins.
Add butter, mascarpone, seasoning, parmesan and extra milk. Cook for another 2 minutes until polenta is a nice semi firm consistency.
Kale Pesto - can be made in advance
Toast pinenuts in a dry frying pan on low heat. Remove as soon as they start to go golden brown.
Add pinenuts, kale, garlic, parmesan, seasoning and lemon juice to food processor.
With food processor on medium gradually add oil until blended into a paste.
Place a spoon of the polenta on the center of the plate.
Using a slotted spoon and tongs gently place beef cheek on top of polenta and drizzle a little braising liquid over the top
Place carrots next to beef cheeks and spoon a little pesto over the top and alongside the carrots as shown in photo.
- small frying pan x 2
- measuring utensils
- chopping board
- small food processor
- dutch oven / large sauce pan
- medium sauce pan - polenta
- when searing meat in a pan don't crowd it. Cook them in batches if necessary
- be careful when toasting pinenuts as they will burn easily
- pesto will last for 3-4 days in the fridge and goes great with pasta, on a salad or in a sandwich
Calories: 1384kcal | Carbohydrates: 77g | Protein: 60g | Fat: 82g | Saturated Fat: 33g | Cholesterol: 197mg | Sodium: 1036mg | Potassium: 2158mg | Fiber: 7g | Sugar: 25g | Vitamin A: 25665IU | Vitamin C: 78.2mg | Calcium: 685mg | Iron: 8.2mg