Wagyu Beef Cheek Recipe

inspired by

@aumiami

Nov 01 2024

•

4h

•

Serves 4

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Recipe information

Make Wagyu Beef Cheek in just 4h . Pomegranate Jus, Bramati Polenta, Citrus-Chili Crumble

Cooking the Wagyu Beef Cheek

1. Seasoning Beef Cheeks

Preheat the oven to 300°F (150°C). Season the Wagyu beef cheeks with salt and black pepper.

2. Searing Beef Cheeks

In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until browned. Remove and set aside.

3. Sautéing Vegetables

In the same pot, add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute.

4. Deglazing

Pour in red wine, scraping the bottom of the pot to deglaze. Allow to reduce by half.

5. Combining Ingredients

Return the beef cheeks to the pot, add beef stock, pomegranate juice, and thyme. Bring to a simmer.

6. Slow Cooking

Cover and transfer to the oven. Cook for 3 hours or until the beef is tender.

Making Bramati Polenta

7. Preparing Water

In a saucepan, bring water to a boil. Add salt.

8. Cooking Polenta

Slowly whisk in polenta, stirring constantly to avoid lumps. Cook for about 30 minutes on low heat, stirring frequently.

9. Finishing Polenta

Stir in butter and Parmesan cheese until melted and creamy. Adjust seasoning if necessary.

Making Citrus-Chili Crumble

10. Preparing Crumble Mixture

In a bowl, mix panko breadcrumbs, citrus zest, red chili flakes, and olive oil until combined.

11. Baking the Crumble

Spread the mixture on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes until golden and crispy.

Plating

12. Final Assembly

On each plate, spoon a generous portion of Bramati polenta, place the Wagyu beef cheek on top, and drizzle with pomegranate jus. Sprinkle with the citrus-chili crumble before serving.