With each tender bite of the slow-braised beef cheek, the rich, melt-in-your-mouth texture envelops your senses, beautifully complemented by the velvety, coffee-infused polenta. The delicate crispness of the shallots adds a whisper of texture, creating a symphony of flavors that dance on your palate. so irresistible, you’d want to savor it every day.
Chianti, with its bright acidity and balanced tannins, makes a great pairing for braised beef cheeks. The wine’s cherry, plum, and earthy notes cut through the richness of the meat, while its herbal undertones complement the coffee-infused polenta. A Chianti Classico Riserva, with its deeper complexity and hints of tobacco and spice, would be an excellent choice to elevate the dish, creating a beautifully harmonious dining experience.
Ingredients
for the beef cheek:
- 2 large beef cheeks
- salt, pepper
- 250ml port wine
- 2 banana shallots
for the coffee polenta:
- 150g of polenta flour ( fioretto)
- 400ml full-fat milk
- 100g taleggio cheese
- 10 leaves of sage
- 1 espresso coffee
- salt, pepper
other ingredients:
- 50g chives
- 200g vegetable oil
- 2 banana shallots for the rings
instructions
For the beef cheek:
- Remove any sinew or excess fat from the meat. Generously season with salt and pepper, then sear in a hot pan until the meat is deeply caramelised on all sides, developing a rich, golden crust. Allow the meat to cool, then place it in a vacuum-seal bag. Cook in a water bath at a controlled temperature (82°C) for 16 to 18 hours, allowing the meat to slowly tenderise into a melt-in-your-mouth texture.
- After cooking, place the vacuum-sealed bag in an ice bath to halt the cooking process and help firm up the meat. Once cooled, open the bag, reserving the cooking liquid for later use.
- In a saucepan, heat a bit of oil and roast the shallots until they become soft and caramelised. Pour in the port wine and let it reduce by about 80%, concentrating its flavours. Add the reserved cooking liquid and continue reducing until the sauce reaches your desired consistency. Season with salt and pepper to taste, adjusting the flavours as needed.
For the polenta:
- Bring the milk and sage to a boil, then remove it from the heat and let the sage infuse for a few minutes. Discard the sage leaves and gradually whisk in the polenta flour, ensuring there are no lumps. Cook the polenta according to the package instructions, stirring continuously until it reaches a smooth, creamy, and slightly runny consistency.
- Once the polenta is cooked, stir in the Taleggio cheese until melted and fully incorporated. Season with salt and pepper to taste, then add a shot of espresso, mixing well to enhance the depth of flavour. Blend the polenta in a mixer to have a smooth consistency.
- For an extra airy texture, transfer the polenta into a siphon gun and charge it with two gas cartridges. If you don’t have a siphon, simply serve the polenta as is.
For the chive oil:
- Blanch the chives in salted boiling water for a few seconds, then immediately transfer them to a bowl of ice water to halt the cooking process and preserve their vibrant green colour. Once cooled, drain the chives thoroughly and squeeze out as much excess water as possible.
- Place the chives and oil into a high-speed blender or a Thermomix and blend for 1 minute at maximum speed until fully emulsified.
- Strain the mixture through a chinois lined with a J-cloth, allowing the oil to filter naturally at room temperature. Avoid pressing down on the chives, as this can introduce excess water and impurities into the final oil.
- The resulting oil should be a bright, vibrant green with a clean, fresh flavour.
For the shallot rings:
- Peel the shallots and slice them into uniform rings, approximately 3mm thick, using only the larger outer rings for consistency.
- To maintain their shape, place the shallot rings inside the handle of a wooden spoon, then deep-fry them in oil heated to 140°C until they turn a light golden brown. Be careful not to let them darken too much, as overly browned shallots will develop a strong, bitter taste that can affect the final dish.
- Once fried, transfer the rings to a dehydrator and let them dry for several hours until they become completely crisp. This process enhances their delicate texture while preserving their rich, sweet flavour.
To plate up
- To plate the dish, begin with the creamy polenta, spreading it smoothly onto the plate or piping it if using a siphon for a light, airy texture.
- Next, place the tender beef cheeks on top or slightly off-centre, ensuring a visually appealing composition. Spoon a generous amount of the rich sauce over the meat, allowing it to cascade over the polenta for maximum flavour.
- Drizzle the vibrant chive oil around the plate, adding both colour and a fresh, aromatic touch. Finally, carefully place the crispy shallot rings on top of the beef cheeks, providing a delicate crunch to contrast with the tender meat and creamy polenta.
- Serve immediately and get ready to impress your guests with this beautifully plated, restaurant-worthy dish.