Ingredients
150 g polenta |
½ cup parmesan cheese |
80 g butter |
1 pinch sea salt |
1 handful flat-leaf parsley |
2 kg beef (cheeks) |
4 cloves garlic |
4 whole bay leaves |
750 ml red wine |
2 whole onions |
2 whole carrots |
3 whole celery stalks |
2 tsp rosemary |
2 sprigs thyme |
2 tbsp juniper berries (dried) |
8 whole cloves |
1 tbsp balsamic vinegar |
½ tsp nutmeg |
1 whole olive oil |
Preparation
Read full directionson Table Twenty EightRead full directions on Table Twenty Eight at https://tabletwentyeight.com/2015/07/13/slow-braised-beef-cheeks-with-parmesan-polenta/
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