Name: Holybelly’s Beef Cheek Stew with Fried Polenta and Salad (Ragoût de Joue de Boeuf à L’Ancienne, Polenta Croustillante, Salade de Petites Feuilles)
Yield: Serves 4
Cuisine: France
Ingredients: 1 medium turnip or parsnip or beetroot, diced; 1 bottle full-bodied red wine (Cotes du Rhone works well); 4 branches of fresh or dried thyme; 1¾ pound (800 grams) beef cheek; 2 medium carrots, diced; 2 sprigs of fresh or dried rosemary; Pepper; Vegetable oil; 6 tablespoons (100 grams) tomato paste; Salt; 3 garlic cloves, sliced; 1 large white onion, diced; 2 dried bay leaves

Preparation info

Serves
4

Difficulty
Complex

Appears in

My Paris Market Cookbook

By Emily Dilling

Published 2015

About

This hearty recipe was featured on Holybelly chefs Sarah Mouchot and Lise Kvan’s winter 2014 menu. Marinating the beef cheek in wine and seasonings overnight, or for several hours, brings out the delicate flavors of this often-overlooked cut of meat. Fresh seasonal carrots and turnips complement this perfect meal for a cold winter day.

Sarah had these thoughts to share on her recipe: “This beef cheek ragoût is rich, delicious and a ‘cheek’y homage to my dad’s cooking, who, like a go