BRAISED BEEF CHEEKS WITH CELERY ROOT AND POLENTA

BRAISED BEEF CHEEKS WITH CELERY ROOT AND POLENTA image

Yield 4 Servings

Number Of Ingredients 11

½ tsp salt
½ cup yellow cornmeal
¼ cup extra-virgin olive oil
4 well-trimmed beef cheeks (about 2 lbs)
2 medium carrots, peeled, cut into ½-inch rounds
1 medium onion, cut into ½-inch pieces
1 medium celery root (celeriac), peeled, cut into ½-inch cubes
1 celery stalk, cut into ½-inch pieces
2 cups dry red wine
1 cup Classic Tomato Sauce (see recipe)
1 tsp chopped fresh rosemary

Steps:

Brush 8x8x2-inch glass baking dish with olive oil. Bring 2½ cups water to boil in medium saucepan. Add ½ tsp 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. Preheat oven to 400°F. Heat ¼ 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. Sauté 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 when pierced with fork, about 2 hours. 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.