“Lagrein” Beef Cheeks with Polenta and Chanterelles
Ingredients for 4 Serves
Beef cheeks
- 2 beef cheeks (approx. 350-400 g each)
- 3 tbsp olive oil
- 2 tbsp butter
- Salt, pepper, mustard
- 2 large carrots
- ½ celeriac
- 2 onions
- 1 clove of garlic
- 200 ml Lagrein wine
- 400 ml vegetable stock
- 200 g chanterelles
- 3-4 sprigs of thyme
- 1 sprig of rosemary
- 1 bay leaf
- Cloves
Polenta
- 1 litre water
- 50 ml cream
- 50 g butter
- 200 g polenta flour (Römerhof–Kaltern)
- Parmesan, salt
Step 1: Clean the beef cheeks, brush with mustard and season with salt and pepper. Peel and finely chop the vegetables.
Step 2: Heat the olive oil in a Dutch oven and sear the beef cheeks briefly on each side. Remove the meat and sear the vegetables, onions and garlic in the same pan.
Step 3: Add the beef cheeks back to the pan. Deglaze with a quarter of the wine and simmer. Repeat this process 2-3 times with the remaining wine. Add the stock, herbs and spices to the pan, cover and leave the beef cheeks to braise for approx. 3 hours.
Step 4: Meanwhile, bring the water, butter, cream and salt to a boil for the polenta. Stir in the polenta flour and simmer over low heat for about 25 minutes.
Step 5: Remove the meat, herb sprigs, bay leaf and cloves from the pan. Use a hand blender to blend the sauce until smooth. If necessary, thicken with a bit of cornflour.
Step 6: Add the meat back to the pan and heat it briefly. Sauté the chanterelles with onions, garlic and parsley for a short time. Season the polenta with Parmesan, then serve it with the beef cheeks and chanterelles.
Recipe courtesy of Wirtshaus Vögele in Bolzano
