Monday 3 December 2012

Beef cheeks + polenta = comfort food...



These are two rib sticking recipes which together are a real pleasure, when you are craving 'filling-home-food'.  The cheeks are something not used enough but the melting meat is like no other.   I would choose these over say, the best steak on offer.  I don't imagine they are easy to get, but hunt them down at a reliable butcher.  They have a gelatinous quality but as they are cooked for 5 and a half hours, so they become 'melting' and the texture is so, so rich and soft.
The hot, smooth polenta or cornmeal (maize) is a change with a beef dish. The dense but creamy texture really complements the rich beef.  I choose a finely ground cornmeal and I add more liquid than usual required. The thing is to make it the way you like.  I also have to add some cream... and butter too!

(For 4)
 The beef ...
Two beef cheeks (about 500 g/1 lb each), - trimmed of fat, kept whole and tied with string.
Vegetables diced (2 carrots, 2 sticks of celery, 3 onions and 2 leeks)
1 litre/ 4 cups stock (just over)
460 ml/ 2 cups red wine

Make this in a cast-iron casserole pan with a tight fitting lid.  Firstly brown the meat and then remove.  Put the onions in to brown and cook for 10 minutes. Add the other vegetables for 5 minutes, then de-glaze with the red wine and cook for 5 minutes then add the stock and bring to the boil - put into the oven at 120°c/ 250°f for 5 hours.  After cooking, take out gently and remove the string.  Cut each cheek into 4 pieces (it will be delicate).  Remove the veg and push through a sieve.  Reduce the sauce on the stove top until thick. Put the meat back into the sauce and cover with the sauce and put back into the oven for an half an hour  to finish off.

The polenta bit...
160 g/1 cup of cornmeal or polenta  (you can choose if you want to use the quick cook or not)
480 ml/2 cups stock
280 ml/1 cup of milk
280 ml/1 cup of cream
2 tablespoons of dried chives
1 teaspoon of tyme
salt and ground pepper to taste
as much butter as you dare...

The cooking will depend on the polenta you choose (8 minute precooked or the 40 minute stirring all the time one!  I do both... depends on time - more butter goes into the quick version!)
Whisk in the stock, milk, chives and adding the cream last. Cook as instructions indicate and I like to add the butter last, then let it sit for 10 minutes after cooking.  Add a little more cream if you find it too thick still.

*  *  *  *  *

The leftovers are amazing, the beef for me has to be frozen, ready for the most delicious samosas.  As for the polenta, I use it on hot crusty crostini; as it is just about spreadable - a real vegetarian treat!

16 comments:

  1. Wow, yum! This whole recipe sounds amazing, just the sort of hearty warming food I want to eat right now. I have never cooked beef cheeks but if you say they are better than the best steak... And polenta - I've used this in cakes but never as an accompaniment to meat. I need to try this. x

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    1. Hello Gillian,
      Thanks, I do eat too much of this when I make it because I can't help myself! It's a 'long cook' that can be done in a slow cooker too. The polenta is also good with other things, it just need a bit of luxury to make it wonderful, cheese and work really well too - depends what you want to eat it with.
      Ivan x

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  2. Everytime you post a recipe I start craving it. I had beef cheeks recently but they were very fatty. I must look at the butcher and try and find some. Polenta is an amazing food. A perfect winter food. Now I am back up North and I can;t steal tangerines from my neighbors tree, I am looking for comfort food. Hope you are feeling well.

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    1. Hello Chania,
      That is such a complement, thank you. Yes, good point the white outside fat or skin, has to be removed (the lines of jelly stay as they just melt - will have to add a photo to explain) - the butchers in France prep is so well but I have done it before and it makes the difference (I shall add that above, thanks).
      Thank you also for asking about me, I am almost 'normal' - cortisone slows down this week and blood numbers gone back up really quickly this time (took moths before!) So, touch wood, it was just having that flu jab (as you said) - have a new specialist Dr, who is young and she has made a me feel so much calmer about it! I am feeling really happy at the moment too... that helps!
      Best wishes and happy you had such a great holiday in your beautiful new house.
      Ivan

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  3. I never have had beef cheeks or an other animals cheeks for that matter but the polenta sounds great.

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    1. Hello,
      Just been to see your beautiful cake! The cheeks could be swapped for another cut of (more normal!) beef - they sell every part in France and I must admit I was not sure the first time either! Thanks.
      Ivan

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  4. 5 and 1/2 hours? I can smell it all the way here in Washington, DC! Absolutely divine!!

    I am not a big fan of polenta anymore. A very long story...involving a bad incident. What could I substitute? Risotto? Mashed potato?

    Many thanks, Ivan!
    Cheers,
    Loi

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    1. Hello Loi,
      Thank you, sorry to hear you had a bad polenta incident. Mashed potatoes are a classic here or maybe for a change roasted butternut squash that you could rustically mash after baking in the oven for 50 minutes and adding some 'butter-sizzled-sage-leaves' on top...
      Ivan

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    2. Sounds divine, Ivan!! Can we come visit your kitchen? :)

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  5. Beef cheeks and pig cheeks--I've wanted to try both but haven't found them yet. I may need to go to Italy and France for these. Now, there's an idea! The polenta is a perfect accompaniment as well. So comforting to share around the table with good friends. My cat even loves polenta.

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    1. Hello Linda,
      Thank you for you lovely e-mail today, (I shall write properly tomorrow). I like pig cheeks too, they are rich and melt the same way. I hope you get to taste them soon! It is a good meal for a group as you say - honest food...
      Ivan

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  6. The only cheeks I've ever eaten were cod cheeks...melt in your mouth.Loved these!

    Ron

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    1. Hi Ron,
      Hope you are well, I have had cod cheeks and also monk-fish cheeks too - I am thinking all cheeks are worth the work!
      Ivan

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  7. Hi Ivan,
    This does look delicious and I can just imagine the taste! The only animal 'cheeks' I have had are cod cheeks which I really enjoyed.
    Oh I wanted to share with you that I just got an early Christmas gift....a food processor!! I am so excited and can't wait to start using it. It is my first one! Imagine at my age too!!
    It is good to hear that you are feeling better now. It is good to have a doctor one likes and can trust.

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    Replies
    1. Hi Jim,
      Thank you, I am so pleased about your early Christmas gift - you are going to love it! Better late than never!! I am feeling really good and on form - thank you for for saying. I have your 'soya and berry cake' recipe, I must mail you later, I did the test for my parents at the weekend (photo too!) - it's on my 'must-do-today' list!!
      Ivan

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