PORT-BRAISED BEEF CHEEKS WITH HERB AND CHEESE POLENTA
1.2kg beef cheeks
1L dry red wine
4 onions, halved
4 heads garlic, halved
½ bunch thyme
2L beef stock
sea salt flakes and freshly-ground black pepper
1L chicken stock
¾ cup fine polenta
1½ tsp Herbes de Provence
100g Boursin cheese
½ bunch dill, very finely chopped
balsamic-pickled onions and seared cabbage, to serve
Combine the beef, wine and port in a glass bowl, mix well, the cover and refrigerate overnight.
Fry the onion, garlic and thyme in half the ghee in a large heavy-based saucepan over a moderate heat for 5 minutes, until softened. Set aside. Add the remaining ghee and fry the drained beef until browned on all sides. Pour in the beef stock and marinade, season with salt and pepper, then simmer gently for 3 hours, until the beef is tender.
Bring the chicken stock to a simmer in a large saucepan over a moderate heat, then scatter in the polenta and Herbes de Provence and cook until thickened. Stir in the cheese and dill, then press into an oiled 17cm x 27cm slice pan and refrigerate until set.
Strain the beef liquid into a saucepan and boil rapidly until reduced to a sauce consistency. Cut the polenta into squares and grill until lightly browned. Arrange on plates, then top with beef and sauce, then arrange onions and cabbage alongside.