Slow-roasted beef cheeks with soft polenta and port jus

• Meat

  • 4 180g beef cheeks

• Produce

  • 2 Bay leaves
  • 2 Brown onions
  • 2 Carrots
  • 2 Celery stalks
  • 4 Garlic cloves
  • 1/2 bunch Rosemary
  • 1/2 bunch Thyme

• Canned Goods

  • 800 ml Chicken stock
  • 2 Lt veal or beef stock

• Pasta & Grains

  • 160 g Grain polenta, medium

• Baking & Spices

  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 100 ml Olive oil

• Dairy

  • 50 g Butter, unsalted
  • 40 g Parmesan cheese, grated

• Beer, Wine & Liquor

  • 500 ml Port
  • 400 ml Red wine

Found on food.ninemsn.com.au