Beef Cheeks with Polenta and Mushrooms
Beef Cheeks with Polenta and Mushrooms



  • 4 tbsp olive oil
  • 2 x 400g beef cheeks, trimmed
  • 100g seasoned flour
  • 2 chopped carrots
  • 1 chopped onion
  • 2 bay leaves
  • 500ml dark ale
  • 1 litre of beef stock
  • 500g torn wild mushrooms
  • 2 crushed garlic cloves
  • 50g salted butter
  • 1 tbsp chopped parsley
  • Polenta, cooked to serve
  • Preheat the oven to 160C. Heat 1 tbsp of oil in a casserole and dust the beef all over in the flour. Fry on both sides until browned, then remove from the pan and set aside. Toss the onion, carrots and bay leaves into the casserole and fry until golden. Pour in the beer, reduce by ¾ and return the beef to the pan. Cover with stock, pop on the lid and stick the casserole in the oven to braise for 3.5 hours. Remove the beef and set aside.
  • Once done, strain the braising liquid through a sieve and return to the pan. Reduce by half, return the meat to the liquid and simmer on a low heat. Meanwhile, melt the butter in a frying pan and cook the mushrooms and garlic for 5 mins. Stir in the parsley, season well. Serve the beef cheeks cut in half on a bed of polenta with the mushrooms and sauce on top. Divine!
4 hrs
4 serving

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