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Slow-Braised Beef Cheeks with Leeks & Mascarpone Polenta

A comforting dish featuring tender beef cheeks cooked slowly to perfection, served over creamy mascarpone polenta.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef Cheeks
  • 2 large beef cheeks Use good-quality beef cheeks for best flavor.
  • 1 tablespoon neutral oil Canola or vegetable oil works well.
  • 2 pieces leeks Can substitute with onions if necessary.
  • 1 piece onion
  • 2 pieces carrots
  • 2 stalks celery
  • 8 oz mushrooms
  • 4 cloves garlic Minced.
  • 2 tablespoons tomato paste
  • 4 cups beef stock
  • 1 cup cherry tomatoes Halved.
  • 1 leaf bay leaf
  • 1 tablespoon thyme
  • 1 tablespoon rosemary
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon black pepper Adjust to taste.
  • 1 teaspoon smoked paprika
For the Mascarpone Polenta
  • 1 cup coarse polenta
  • 2 cups whole milk
  • 4 oz mascarpone-style cheese
  • 1/2 cup hard Italian-style cheese Such as Parmesan, grated.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Pat the beef cheeks dry and season generously with salt and black pepper.
  3. Heat a drizzle of neutral oil in a heavy, oven-safe pot over medium-high heat.
  4. Sear the beef cheeks on all sides until beautifully browned—about 8–10 minutes.
  5. Remove them from the pot and set aside.
Cooking
  1. In the same pot, add chopped leeks, onion, carrots, celery, and mushrooms. Sauté for about 5 minutes until softened.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
  3. Pour in the beef stock and add cherry tomatoes, bay leaf, thyme, and rosemary.
  4. Nestle the beef cheeks back into the pot, ensuring they’re mostly submerged.
  5. Cover and transfer to the oven, braising for about 3 hours until fork-tender.
Polenta Preparation
  1. While the beef is braising, prepare the polenta by bringing water or stock to a boil.
  2. Gradually whisk in the coarse polenta, then reduce heat and simmer, stirring often until thick and creamy.
  3. Stir in the whole milk, mascarpone, and grated hard cheese until well combined.
Serving
  1. Serve the tender beef cheeks over the creamy polenta, garnished with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container for up to three days. Reheat on the stovetop over low heat, adding a splash of water if needed. Freeze for up to three months if necessary.