Wagyu Beef Cheek Recipe
Pomegranate Jus, Bramati Polenta, Citrus-Chili Crumble
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Ingredients
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Wagyu Beef Cheek
Bramati Polenta
Citrus-Chili Crumble
Method
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
- 4
- 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.