Braised Beef Cheeks with Polenta, Coffee & Wild Mushrooms Recipe

Preheat the oven to 325°F (160°C). Season the beef cheeks with salt and pepper.

In a large ovenproof pot, heat some olive oil over medium-high heat. Brown the beef cheeks on all sides and remove from the pot.

In the same pot, add the onion, garlic, carrot, and celery. Sauté until they start to soften, about 5 minutes.

Return the beef cheeks to the pot and add the brewed coffee, beef broth, rosemary, and bay leaf. Bring to a simmer.

Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours, or until the beef cheeks are tender and easily pull apart with a fork.

Meanwhile, in a separate pot, bring the water to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 5 minutes or until the polenta thickens.

In a pan, heat some olive oil over medium-high heat. Sauté the wild mushrooms until they are golden brown and cooked through. Season with salt and pepper.

Remove the beef cheeks from the pot and strain the liquid, discarding the solids. Return the liquid to the pot and simmer until it thickens into a sauce consistency.

To serve, spoon some polenta onto each plate, top with a beef cheek, and drizzle with the sauce. Garnish with sautéed wild mushrooms.