Calling lovers of Winter warmer Classics!
These Brancho Spiced Beef Cheeks with a red wine sauce & parmesan polenta is guaranteed to hit the spot so nicely on a cold winter night. Slow cooked & served up with some creamy parmesan polenta.
What's not to love about this Stunning Dish!
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Ingredients For the Beef Cheeks 4 x Beef Cheeks
100g x Lane’s BBQ Brancho
Pitmaster ∙ $26.95
2lb Bag ∙ $64.95
Small ∙ $14.95
Add To Cart
50ml x veg oil
8 x Carrots – cut into chunks
8 x French Shallots or small onions - peeled
½ x bunch of parsley
½ x bunch of thyme
200ml x red wine
1lt x Beef Stock
400g x tinned tomatoes
Pinch of salt
For the Parmesan Polenta 100g x Polenta
100g x Parmesan
50g x Butter
1.5lt veg stock or water
Salt & Pepper
Directions For the Beef Cheeks
Preheat the oven to 180°c
Sprinkle the beef cheeks in Brancho & set aside
In a large pot over medium heat, add the beef cheeks & sear on both sides until golden brown, into the same pot add the carrots & onions,
Add the red wine & deglaze
Then add the beef stock & tomatoes, thyme & parsley, give the pot a good pinch of salt & the rest of the Brancho seasoning.
Give the pot a stir, cover with aluminium foil & place in the oven, cook for 4-6 hours depending on the size of your beef cheeks.
Once the meat is nice and soft, remove from the oven & set aside to cool for 30 minutes
For the Polenta
In a large pot, add the water or stock & bring to the boil, add the polenta & whisk together to combine
turn the heat to low & cook for 10-15 minutes, stirring occasionally.
Season the polenta salt & pepper.
Stir through the butter & Parmesan at the end
To Serve
Remove the Beef cheeks from the pot, strain the liquid & reduce by half or until thickened
Add a big spoonful to the plate & place one beef cheek on top, add a few carrots & an onion or 2
Then spoon over the sauce & garnish with some chopped thyme & parsley.
Dive Right in and enjoy!
