Beef Cheek with Cavolo Nero, Polenta and Fried Oregano

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Ingredients

Beef Cheeks

  • 2 tbsp extra virgin olive oil

  • 2 beef cheeks, trimmed, cut into quarters

  • 1 brown onion, diced

  • 1 carrot, finely diced

  • 2 sticks celery, finely diced

  • 3 cloves garlic, crushed

  • 2 Roma tomatoes, peeled, roughly chopped

  • 500ml beef stock

  • 400g canned diced tomatoes

  • 100ml passata

  • 2 tbsp tomato paste

  • salt and pepper, to season

Creamy Polenta

  • 100g polenta

  • 525ml milk

  • 25g pecorino cheese

  • salt, to taste

Cavolo Nero

  • 1/2 bunch Cavolo Nero, stems removed

  • salt

  • juice of 1/2 lemon

  • 1 tbsp extra virgin olive oil

METHOD

  • For the Beef Cheeks, heat a pressure cooker on browning setting.

  • When hot, add the oil and beef cheeks and cook, turning until browned on all sides. Remove and set aside on a plate.

  • Add the onion, carrot, celery and garlic and cook until golden and vegetables start to soften. Stir regularly.

  • Return the beef cheeks to the pressure cooker along with the remaining ingredients.

  • Secure the lid and cook on high pressure for 90 minutes.

  • Release the pressure and carefully transfer the beef cheeks to a warm plate. Cover loosely with foil to keep warm.

  • Strain the cooking liquid through a fine sieve into a small saucepan. Simmer over medium heat until reduced and thickened. Season to taste, then remove from the heat and cover to keep warm.

  • For the Polenta, place the milk and 200ml water into a large saucepan and bring to the boil.

  • Add the polenta gradually, whisking continuously, until tender and thickened. Add the pecorino cheese and whisk until combined. Remove from the heat and season with salt. Cover and keep warm.

  • For the Cavolo Nero, bring a medium saucepan of salted water to the boil.

  • Blanch the leaves in the boiling water for 3-4 minutes then refresh in iced water. Slice into 1cm wide slices.

  • Place a medium frypan over high heat. Add the olive oil and when hot, add the cavolo nero and a pinch of salt and sauté until tender. Stir in the lemon juice. Remove from the heat.

  • To serve, spoon the Creamy Polenta into the centre of each plate, top with 2 pieces of Beef Cheek and drizzle with some sauce. Add the Cavolo Nero and serve.

Johanna BostockComment