Beef Cheek Recipe Serves 2
I absolutely love beef cheeks! These are my new go-to slow-cooked stew meat for winter for sure. This Red Wine Beef Cheek recipe is so melt-in-your-mouth tender. I serve this with creamy polenta and a fresh gremolata. If you want to make this recipe for a family of 4, just use 2 more beef cheeks and add a little more stock to just cover the beef cheeks in the crockpot.
If you like this recipe, don’t forget to check out all my other savory dishes!
- 2 beef/ox cheek
- 1 carrot finely diced
- 2 celery sticks finely diced
- 1 onion diced
- 2 cloves minced garlic
- Salt and pepper
- 1.5 cups beef stock
- 2 cups red wine
- 2 tablespoons tomato paste
- 1 large sprig of fresh rosemary
- 2 bay leaves, fresh or dried is fine
For the Polenta:
- 1 cup polenta
- 2 cups milk
- 2 cups stock (beef, chicken or vegetable is fine)
- 40g butter
- 1/3 cup parmesan cheese
For the Gremolata
- 1 cup parsley
- 1 tsp lemon zest, finely grated
- 1 clove garlic minced
- In a pan add about 1 tablespoon of oil and heat over a medium heat and add the onion, celery and carrot and cook until softened and then add the garlic and cook for a further minute. Then add about 2 tablespoons of flour and mix well and cook for a further minute or so and add to a slow cooker.
- Season about 1 cup of flour with salt and pepper and coat the beef cheeks and in the same pan over a high heat add a little more oil and brown both sides of the beef cheeks about 2-3 minutes each side and add them to the slow cooker.
- In the same pan again add beef stock, red wine, tomato paste and rosemary and bring to the boil while scraping the bottom of the pan to get all the bits off. Add the red wine mixture to the slow cooker with the bay leaves and give it a gentle mix. Cook on low for 8-10 hours or on high for 5-6 hours.
- Bring the stock and the milk to a boil and then season with about 2 tsp of salt. Pour the polenta in a steady stream while whisking and continue to whisk until thickened slightly. Once thickened turn the heat down to low and simmer covered for 30-40 minutes, stirring really well every 10 minutes. If mixture begins to look too thick just add more stock.
- Once cooked, add the butter and parmesan and mix well. Serve immediately.
- Chop the parsley on a chopping board and then put the lemon zest on top with the garlic and continue to chop together until you get a nice fine chop from all ingredients. You can serve this with any red meat.