Beerworks Braised Beef Cheeks Recipe
with creamed kale polenta and a local mushroom natural jus
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Ingredients
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Beef Cheeks
Creamed Kale Polenta
Mushroom Natural Jus
Method
Beef Cheeks Preparation
- 1
- 2
- 3
Combine Ingredients
Return the beef cheeks to the pot. Pour in the beef stock and beer. Add thyme and bay leaves. Bring to a gentle simmer.
- 4
Braise
Cover and braise on low heat for about 2.5 to 3 hours, or until the beef cheeks are tender.
Creamed Kale Polenta Preparation
- 5
Cook Polenta
In a saucepan, bring water to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 30 minutes.
- 6
Add Kale and Finish
In the last 5 minutes of cooking, add the chopped kale, butter, and Parmesan cheese to the polenta. Stir until the kale is wilted and everything is well combined. Season with salt and pepper to taste.
Mushroom Natural Jus Preparation
- 7
- 8
Add Stock
Pour in the beef stock and add thyme. Bring to a simmer and cook for about 10-15 minutes, or until reduced slightly. Season with salt and pepper to taste.
