Braised Beef Cheeks with Celery Root and Polenta

By LeeBoruchow

Ingredients

• 1/2 tsp salt
• 1/2 cup quick cook polenta
• 1/4 cup extra-virgin olive oil
• 4 well trimmed beef cheeks
• 2 carrots, peeled and cut into 1/2" rounds
• 1 medium onion, 1/2" dice
• 1 medium celery root, peeled and cut into 1/2" cubes
• 1 celery stalk, cut into 1/2" ieces
• 2 cups dry red wine
• 1 cup basic tomato sauce
• 1 tsp chopped fresh rosemary
• salt and pepper, to taste

Details

Servings 4

Preparation

Step 1

Bring 2 1/2 cups water to boil and the salt. Slowly whisk in the polenta, stirring, until thick, about 5 minutes. Pour into an oiled baking sheet to cool, then transfer to the fridge for about 2 hours.

In a large pressure cooker, heat oil over medium-high heat. Season cheeks and brown well. Transfer the cheeks to a plate. Add carrots, onion, celery, and celery root to the pot and saute briefly. Add wine, tomato sauce and rosemary and bring to a boil. Return beef to the pot and seal the pressure cooker. Cook on high pressure for 1 hour, then depressurize normally.

Transfer beef to a plate. Cut the polenta into 1" cubes and add to the sauce to heat through. Serve beef with the polenta and vegetables.