2 beef cheeks (excess fat removed)

1 onion

1 celery stalk

1 carrot

2 cups red wine

1 ltr beef stock

1 small bunch thyme

3 fresh bay leaf

Preheat oven to 150 degrees ceclius

1. Place large pot on medium high heat with a layer of cooking oil. Add in beef and sear hard and brown on both sides (about 3 minutes each side). Whilst beef browns, using a grater, grate onion, carrot and celery.

2. Remove browned beef and add in onion, celery and carrot and lower heat. Allow alliums to sweat down for 5 minutes before adding red wine to deglaze. Scrape the bottom of the pot with wooden spoon and bring to boil.

3. Once boil reached add in beef stock, brown beef cheeks, thyme and bay leaves. Bring to a simmer before placing lid on top and place in oven for 2.5 - 3 hours.

4. Once cooked, remove from oven, remove cheeks from pot and put to the side to rest. Using tongs, remove thyme and bay leaf before blitzing the rest together. Add back to heat on stove and reduce sauce until silky. Pour over the top of cheeks and rest all together for 10 minutes.

Polenta

1 ltr milk

1 cup fine polenta

100gm finely grated parmeson

60gm butter

Pour milk and 1 cup water in pot and bring to a super low simmer on low heat. Rain in the polenta slowly, whisking as you go. Until all the polenta is in. Allow to cook for 8-10 minutes, whisking every now and again until polenta is smooth and not grainy, and thick. Mix through parmesan and butter to finish.

To plate up, spoon on a bed of polenta before placing a beef cheek on top and finish with a drizzle of the sauce. Tear apart with a fork and spoon, no need for a knife.