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Braised Beef Cheeks with Polenta

polenta side dish
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Ingredients

Scale
  • 2 lbs beef cheeks, trimmed
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 carrots, diced
  • 1 large onion, chopped
  • 2 celery stalks, diced (optional)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth (low sodium)
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 2–3 strips orange zest (optional)
  • 1 cup coarse polenta
  • 4 cups water (or mixture of water and milk)
  • 2 tbsp unsalted butter
  • ¼ cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 tbsp balsamic glaze (optional, for serving)

Instructions

  1. Pat beef cheeks dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and sear beef cheeks until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
  3. Reduce heat to medium and add carrots, onion, and celery (if using) to the pot. Sauté for 5-6 minutes until vegetables soften.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Stir in tomato paste and cook for 1-2 minutes.
  6. Pour in red wine to deglaze the pot, scraping up browned bits, and simmer until reduced by half, about 3-4 minutes.
  7. Return beef cheeks to the pot along with any accumulated juices. Add beef broth, thyme, bay leaf, and orange zest (if using).
  8. Bring to a gentle simmer, cover, and reduce heat to low. Braise for 3-3.5 hours until beef cheeks are fork-tender.
  9. About 30 minutes before beef is done, prepare polenta. Bring 4 cups of water (or water-milk mixture) to a boil in a saucepan.
  10. Slowly whisk in polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until creamy and thick.
  11. Stir butter and Parmesan into the polenta until fully incorporated. Season with salt and pepper to taste.
  12. Optional: Remove beef cheeks and reduce sauce over medium-high heat for 10-15 minutes if a thicker sauce is desired.
  13. Serve beef cheeks over polenta, spooning the rich sauce and vegetables over top.
  14. Garnish with fresh parsley and a drizzle of balsamic glaze if desired.

Notes

  • For the best flavor, look for beef cheeks that are well-marbled but trimmed of excess fat and silver skin.
  • The dish can be made a day ahead—the flavors actually improve overnight. Refrigerate meat and sauce together, but make fresh polenta when ready to serve.
  • If you can’t find beef cheeks, beef short ribs or chuck roast cut into large pieces make good substitutes.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Braised Beef Cheeks with Polenta, braised beef cheeks recipe, polenta side dish, comfort food beef, slow cooked beef cheeks

Find it online: https://www.joyliciousrecipes.com/braised-beef-cheeks-polenta-ultimate/