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Beef Cheek with Cavolo Nero, Polenta and Fried Oregano

Serves Serves 4
  • Steps
  • Ingredients


  • For the Beef Cheeks, heat a pressure cooker on browning setting.
  • When hot, add the oil and beef cheeks and cook, turning until browned on all sides. Remove and set aside on a plate.
  • Add the onion, carrot, celery and garlic and cook until golden and vegetables start to soften. Stir regularly.
  • Return the beef cheeks to the pressure cooker along with the remaining ingredients.
  • Secure the lid and cook on high pressure for 90 minutes.
  • Release the pressure and carefully transfer the beef cheeks to a warm plate. Cover loosely with foil to keep warm.
  • Strain the cooking liquid through a fine sieve into a small saucepan. Simmer over medium heat until reduced and thickened. Season to taste, then remove from the heat and cover to keep warm.
  • For the Polenta, place the milk and 200ml water into a large saucepan and bring to the boil.
  • Add the polenta gradually, whisking continuously, until tender and thickened. Add the pecorino cheese and whisk until combined. Remove from the heat and season with salt. Cover and keep warm.
  • For the Cavolo Nero, bring a medium saucepan of salted water to the boil.
  • Blanch the leaves in the boiling water for 3-4 minutes then refresh in iced water. Slice into 1cm wide slices.
  • Place a medium frypan over high heat. Add the olive oil and when hot, add the cavolo nero and a pinch of salt and sauté until tender. Stir in the lemon juice. Remove from the heat.
  • To serve, spoon the Creamy Polenta into the centre of each plate, top with 2 pieces of Beef Cheek and drizzle with some sauce. Add the Cavolo Nero and serve.

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