Post: Slow cooked Ox-Cheeks with creamy polenta

Slow cooked Ox-Cheeks with creamy polenta

Slow cooked Ox-Cheeks with creamy polenta

Author: Terry Lyons
Prep time:
Cook time:
Total time:
Serves: 6
It takes a long time to cook, but it is a fairly easy dish. You could also serve with creamy potato as the polenta requires a bit of effort.
  • 3 beef cheeks
  • 2 carrots
  • 2 celery stalks
  • 1 large onion
  • 1 clove garlic
  • 2 tbsp double-concentrate tomato puree
  • 400ml red wine
  • Sprigs thyme
  • Salt and Pepper
  • 100g polenta
  • 700ml of chicken stock (or as per polenta instructions)
  • 30g butter
  • 30g parmesan
  • Double cream
  1. Remove most of the skin from the ox-cheeks and cut in half
  2. Place some oil in a hot pan and quickly brown the meat
  3. Remove the meat from the pan and add the carrot, onion, leek and garlic and cook on a medium heat for 5 mins. Keep stirring to ensure the garlic does not burn.
  4. Add the wine and cook off for 5 mins, then add the chicken stock, tomato puree and thyme
  5. Stir well, and add in the meat along with salt and a good bit of pepper.
  6. Place in the oven for 3 hours minimum at 150 C.
  7. To make the polenta, cook the polenta according to instructions. It needs to be constantly stirred or it will go lumpy.
  8. When cooked, add in the butter and parmesan and stir well. You can add some cream to loosen it up a little. It should be the consistency of porridge.
  9. To serve, place some polenta on the plate and top with the meat and sauce.


About Terry

Terry Lyons
Terry Lyons

Terry was a competitor on Masterchef
Ireland 2012, where he reached the final.
In what was an amazing experience, he
documented his journey on his blog, as
well as regular recipes.