Braised Beef Cheeks with Polenta and Pumpkin Pesto

Serves 10 | Pair with Reserve Pinot Noir

Braised Beef Cheeks

Ingredients

• 5 pounds trimmed beef cheeks
• 1 large onion, diced small
• 1 carrot, diced small
• 4 cloves garlic, minced
• 4 cups beef stock
• 2 cups Pinot Noir
• 50g bouquet garni (herbs tied together)
• Olive oil for searing
• Salt and pepper to taste

Instructions

1. Preheat oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven over medium-high heat.
3. Season beef cheeks with salt and pepper. Add beef in batches and sear until browned, about 4 minutes per side.
4. Add onion and carrot; cook until tender, about 20 minutes.
5. Stir in garlic and cook until fragrant, about 2 minutes.
6. Pour beef stock and wine into the Dutch oven; bring to a boil.
7. Stir in bouquet garni. Lay a piece of parchment paper over the surface. Cover with a tight lid.
8. Bake in the preheated oven until beef is very tender, 5 to 6 hours.
9. Transfer beef to a plate and strain the sauce if desired.

Creamy Polenta

Ingredients

• 4 cups water
• 1 teaspoon fine salt
• 1 cup polenta
• 3 tablespoons butter, divided
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 1 cup coconut cream

Instructions

1. Bring water and salt to a boil in a large saucepan.
2. Pour polenta slowly into boiling water, whisking constantly until there are no lumps.
3. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes.
4. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon.
5. Add coconut cream and continue to cook until the individual grains are tender.
6. Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts.
7. Mix ½ cup Parmigiano-Reggiano cheese into polenta until cheese has melted.
8. Cover and let stand for 5 minutes to thicken.

Pumpkin Seed Pesto

Ingredients

• 50g pumpkin seeds, roasted
• 100g fresh parsley leaves, washed
• 100g kale, washed
• 1 clove garlic
• 2 tbsp nutritional yeast
• 2 lemons, juice and zest

Instructions

1. Place all ingredients in a food processor or Nutribullet.
2. Blend until a smooth pesto consistency is reached.
3. Season with salt and pepper to taste.

Garnish

• Deep-fried sage leaves
• Popcorn crumbs
• Chopped chives
• Radicchio

To Serve

Spoon polenta onto a plate, top with beef cheeks and a generous amount of the braising liquid. Add a dollop of pumpkin seed pesto and garnish with deep-fried sage, popcorn crumbs, and chopped chives.