Bon Appetit/March 2005

Braised Beef Cheeks with Celery Root and Polenta
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 teaspoon salt 4 well-trimmed beef cheeks (about 2 pounds) 1/2 cup yellow cornmeal
1/4 cup extra-virgin olive oil 2 medium onion, cut into 1/2-inch rounds 1 medium carrots, peeled, cut into 1/2-inch rounds
1 medium onion, cut into 1/2-inch pieces 1 medium celery root (celeriac), peeled, cut into 1/2-inch cubes 2 cups dry red wine
1 cup Classic Tomato Sauce 1 teaspoon chopped fresh rosemary CLASSIC TOMATO SAUCE: 2 tablespoons extra-virgin olive oil
1-1/2 cups finely chopped onion 2 garlic cloves, thinly sliced 1/4 cup finely shredded carrot
1-1/2 tablespoons chopped fresh thyme 1 28-ounce can peeled whole tomatoes in juice



1 Brush 8x8x2-inch glass baking dish with olive oil. Bring 2-1/2 cups water to boil in medium saucepan. Add 1/2 teaspoon salt. Gradually whisk in cornmeal. Bring to boil, then reduce heat to medium. Cook until thickened, stirring constantly, about 3 minutes. Pour cornmeal mixture into prepared dish; spread evenly with spatula. Cool. Cover polenta with plastic wrap; chill until cold, at least 2 hours.
2 Preheat oven to 400 F. Heat 1/4 cup oil in heavy large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; cook until brown, about 4 minutes per side. Transfer beef to plate. Add carrots and next 3 ingredients to pot. Saute until light golden, about 6 minutes. Add wine, tomato sauce, and rosemary. Bring to boil. Return beef to pot, stirring to coat. Cover; transfer to oven. Cook until meat is very tender with pierced with fork, about 2 hours.
3 Transfer beef to large shallow bowl; tent with foil. Cut polenta into 1-inch cubes. Add polenta to vegetables and stir over medium heat until warmed through, about 5 minutes. Spoon sauce, vegetables, and polenta over beef.
4 CLASSIC TOMATO SAUCE: Heat oil in heavy large saucepan over medium heat. Add onion and garlic; saute until soft, about 12 minutes. Add carrot and thyme; cook until carrot is very soft, about 5 minutes. Crush tomatoes with hands; add tomatoes with juice to pan. Bring to boil over high heat. Reduce heat to medium and simmer until sauce is thick, about 20 minutes. Season with salt and pepper.

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