Directions

For the Beef Cheeks

1. Preheat the oven to 180°c

2. Sprinkle the beef cheeks in Brancho & set aside

3. 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, 

4. Add the red wine & deglaze

5. Then add the beef stock & tomatoes, thyme & parsley, give the pot a good pinch of salt & the rest of the Brancho seasoning.

6. 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.

7. Once the meat is nice and soft, remove from the oven & set aside to cool for 30 minutes

For the Polenta

1. In a large pot, add the water or stock & bring to the boil, add the polenta & whisk together to combine

2. turn the heat to low & cook for 10-15 minutes, stirring occasionally.

3. Season the polenta salt & pepper.

4. Stir through the butter & Parmesan at the end

To Serve

1. Remove the Beef cheeks from the pot, strain the liquid & reduce by half or until thickened

2. Add a big spoonful to the plate & place one beef cheek on top, add a few carrots & an onion or 2

3. Then spoon over the sauce & garnish with some chopped thyme & parsley. 

4. Dive Right in and enjoy!