Braised Beef Cheeks with Chorizo and Soft Polenta
- 2 beef cheeks
- 1 carrot (diced)
- 1 onion (finely chopped)
- 1 clove of garlic (chopped)
- 1 celery stick (chopped)
- Handful fresh thyme
- 12 peppercorns
- 150g chorizo (sliced into rounds)
- 200g pancetta lardons or smoky bacon lardons
- 2 tbsp tomato puree
- 1 bottle of Rioja
- 1 litre of chicken stock
- 1 tbsp sherry vinegar
- 1.2 litres of chicken stock
- 300g instant polenta
- 100g butter
- 100g grated parmesan cheese
- 150ml double cream
- Salt and pepper
Cut the cheeks in half and trim any sinew. Seal in oil in a hot pan on all sides and remove.
Add the lardons and chorizo and fry until crisp then remove.
Add the vegetables and cook on a low heat for 5 minutes.
Add the tomato puree, peppercorns and thyme.
Add the wine, bring to the boil and stir well. Cook for 15 minutes.
Add the cheeks, lardons and chorizo and stock. Stir well.
Bring back to the boil. Cover with a circle of greaseproof paper, simmer and cover for 2.5 hours or until the cheeks are tender.
Before serving, add the sherry vinegar.
Polenta – bring the stock to the boil then add the polenta, stirring well. Cook for 5 minutes.
Add butter, cream and parmesan cheese. Continue to cook for a further 5 minutes.
Serve a good dollop of polenta with the cheeks.