Guajillo Braised Beef Cheeks With Parmesan Polenta Cake Recipe
Recipe information
Make Guajillo Braised Beef Cheeks With Parmesan Polenta Cake in just 3h . Tender beef cheeks slow-braised in rich guajillo sauce, served atop a creamy Parmesan polenta cake for a comforting and flavorful dish.
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Ingredients
Beef Cheeks
Cooking the Beef Cheeks
1. Prepare the Guajillo Peppers
Remove the stems and seeds from the guajillo peppers. Soak them in warm water for about 20 minutes until softened, then drain.
2. Sear the Beef Cheeks
In a large pot, heat the olive oil over medium-high heat. Season the beef cheeks with salt and black pepper. Sear them in the pot until browned on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté Vegetables
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes.
4. Blend the Sauce
In a blender, combine the soaked guajillo peppers, cumin, and beef broth. Blend until smooth.
5. Braised the Beef Cheeks
Return the beef cheeks to the pot. Pour the guajillo sauce over them, ensuring they are covered. Bring to a simmer, then cover and reduce the heat to low. Cook for about 2-3 hours, or until the beef is tender.
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