Beef cheeks, cheesy polenta & kale pesto

Ingredients

• 1 kg beef cheeks (4 around 250g each)
• 1 tbsp olive oil
• salt
• pepper
• 500 ml red wine
• 400 ml vegetable stock - beef is ok too but it will be a richer dish
• 2 tbsp tomato paste
• 1 can diced tomatoes (400g)
• 6 garlic cloves (crushed)
• 1 red chilli (finely chopped)
• 2 bay leaves
• 2 cinnamon sticks
• 1 star anise
• 1 liter whole milk & 250ml whole milk (seperate)
• 2 bay leaves
• 1 cup polenta
• 1 cup mascarpone cheese
• 1 garlic clove (pureed)
• 40 g butter
• 1/4 cup parmesan (grated)
• 2 cups kale leaves (torn)
• 1 garlic clove (crushed)
• 2 tbsp pinenuts (light;y toasted)
• 1/4 cup parmesan cheese (grated)
• 1/3 cup olive oil
• 1 tbsp lemon juice
• salt
• pepper
• 8 dutch carrots (peeled and trimmed)
• 1 tsp olive oil
• salt
• pepper

Instructions

1. 1

   --- Beef ---

2. 2

   Season beef cheeks and sear in dutch oven with 1 tbsp oil on medium to high heat - approx 4 mins or until golden brown. Remove and leave on clean plate

3. 3

   In same pan add 1 tbsp oil, red wine, stock, chili, garlic, bay, spices.tomato paste and tinned tomatoes. Bring to the boil.

4. 4

   Add beef cheeks to liquid and top with water (if necessary) until cheeks are completely submerged.

5. 5

   Cover pot with lid or foil and place in oven at 180c for 3 hours.

6. 6

   Remove from oven and remove cheeks from the pot. Skim any fat and reduce the liquid by half

7. 7

   Adjust seasoning if necessary and add beef cheeks back to pot and leave on a low heat until ready to serve.

8. 8

   Start to make the carrots & polenta now.

9. 9

   --- Polenta ---

10. 10

    Add 1 liter of milk, garlic & bay leaves to saucepan and bring to a simmer on a medium heat.

11. 11

    Remove bay leaves and slowly add polenta to milk, stirring continuously. Cook on a low heat for 3 mins.

12. 12

    Add butter, mascarpone, seasoning, parmesan and extra milk. Cook for another 2 minutes until polenta is a nice semi firm consistency.

13. 13

    --- Carrots ---

14. 14

    Toss carrots in olive oil and seasoning.

15. 15

    Cook in oven @ 180c for 8-10 mins. Alternatively you can fry them on medium heat for 8-10 mins.

16. 16

    --- Kale Pesto - can be made in advance ---

17. 17

    Toast pinenuts in a dry frying pan on low heat. Remove as soon as they start to go golden brown.

18. 18

    Add pinenuts, kale, garlic, parmesan, seasoning and lemon juice to food processor.

19. 19

    With food processor on medium gradually add oil until blended into a paste.

20. 20

    --- Serving ---

21. 21

    Place a spoon of the polenta on the center of the plate.

22. 22

    Using a slotted spoon and tongs gently place beef cheek on top of polenta and drizzle a little braising liquid over the top

23. 23

    Place carrots next to beef cheeks and spoon a little pesto over the top and alongside the carrots as shown in photo.