Ingredients
- 2 x beef cheeks (approx 200g each)
- Sea salt
- 1 tbsp vegetable oil
- 150ml red wine
- 350ml beef stock
- 1 tbsp treacle
- 250ml milk
- 250ml water
- 125g polenta
- 50g diced butter
- 50g grated parmesan
- Sea salt
- 50g diced butter
- Handful chives, diced
- Preheat the slow cooker to high. Season the beef cheeks with salt. Place a frying pan on the heat and add the oil. Add the beef cheeks and cook on a high heat to brown on all sides, then add them to the slow cooker. Deglaze the pan with red wine; when the wine has reduced by half, add it to the slow cooker along with the beef stock and treacle. Place the lid on and cook on high for three to four hours until the beef cheeks are nicely soft and tender.
- To make the polenta, add the milk and water to a saucepan and bring to the boil. Stir or whisk the milk and water as you add the polenta; this helps to keep the polenta smooth. Stir regularly until the liquid simmers, then lower the heat to low and put on a lid. Allow to cook on a low heat for 35-40 minutes, stirring or whisking occasionally. To finish, stir in the butter and parmesan until melted through evenly, and season with salt. Then remove from the heat, cover and allow to sit for five minutes before serving.
- When the polenta is just about cooked, strain the liquid from the slow cooker into a saucepan. Add the butter, then place on a high heat. Bring to the boil and cook out on a high heat until the liquid has reduced to a glaze, then remove from the heat.
- To serve, stir the creamy polenta and spoon on to a serving plate. Add the beef cheek, then cover in some of the glaze. Finish with diced chives.
