Beef Cheek Ragu & Cheesy Polenta Feast
with Mushrooms, Cherry Tomatoes & Nutty Gremolata
- Pine nut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Treat yourself to a restaurant-quality feast featuring tender beef cheeks served over a bed of ultra-creamy, cheesy polenta. We’ve added earthy flat mushrooms, blistered cherry tomatoes and fresh greens, all topped with a zesty pine nut gremolata for a sophisticated crunch. It’s a rich, soul-warming dish that brings fine dining straight to your dining room.
Ingredients
1 packet
Green Beans
1
Baby Broccoli
1
Lemon
2
Garlic
1 packet
Parsley
1 packet
Pine Nuts
(Contains: Pine nut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)
1
Sea Salt Flakes
1
Snacking Tomatoes
1 packet
Instant Polenta
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Slow-Cooked Beef Cheeks In Jus
1 packet
Mushrooms
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 cup
milk
(Contains: Milk)
¼ tsp
salt
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Remove stems from flat mushrooms.
• Place mushrooms on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat. Bake
until tender, 20-25 minutes.
• Meanwhile, place slow-cooked beef cheeks in jus
in a baking dish. Cover with foil and bake for
15 minutes.
• Remove from oven and discard the foil. Return to
the oven and bake uncovered until heated through,
a further 8-10 minutes.
• While beef is cooking, trim green beans.
• Trim baby broccoli and halve any thicker stalks
lengthways.
• Zest lemon to get a pinch, then slice into wedges.
• Finely chop garlic and parsley.
• When mushrooms have 10 minutes remaining,
add snacking tomatoes, green beans and baby
broccoli to the oven tray.
• Drizzle with olive oil, season with salt and toss
to coat.
• Return to oven, then roast until slightly charred and
tender, a further 10 minutes.
• In a small microwave-safe bowl, microwave half
the garlic with a drizzle of olive oil in 10 second
bursts until fragrant.
• Add pine nuts, parsley, lemon zest, a generous
squeeze of lemon juice and a drizzle of olive oil.
Season to taste with salt and pepper, then set aside.
• In a medium saucepan, combine the water, milk
and salt and bring to the boil over high heat.
• Reduce heat to medium and slowly whisk in instant
polenta. Cook, stirring, until smooth and thickened,
2-3 minutes.
• Remove from heat, then stir through Parmesan
cheese, the butter and a good pinch of pepper until
melted and combined.
• Divide beef cheek ragu, cheesy polenta, mushrooms,
cherry tomatoes and greens between plates.
• Sprinkle sea salt flakes over beef.
• Drizzle with nutty gremolata to serve. Enjoy!
