Beef Cheek and Polenta with Emmanuel Renaut Coffee

Ingredients:

• 2 beef cheeks, trimmed of excess fat
• 1 large onion, chopped
• 2 large carrots, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups beef broth
• 1 cup red wine
• 1 sprig fresh thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup polenta
• 3 cups water
• 1 cup milk
• 4 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup Emmanuel Renaut coffee

Instructions:

For the Beef Cheek:

1. Preheat the oven to 350°F.
2. Season the beef cheeks with salt and pepper.
3. Heat a Dutch oven over medium-high heat and add olive oil.
4. Once hot, add beef cheeks and brown on both sides.
5. Remove the beef cheeks from the pan and set aside.
6. Reduce heat to medium and add onion, carrot, and garlic. Saute until vegetables are tender.
7. Add tomato paste and cook for another 2 minutes.
8. Stir in beef broth, red wine, thyme sprig, and return beef cheeks to the pot.
9. Bring to a simmer, cover with a lid, and transfer to the oven.
10. Braise until the beef cheeks are fork-tender, approximately 2 hours.
11. Remove from the oven, shred the beef cheeks, and set aside.
12. Strain the braising liquid and skim off any excess fat. Reserve for later use.

For the Polenta:

1. In a large pot, bring 3 cups of water to a boil.
2. Reduce heat to low, and slowly whisk in the polenta until fully incorporated.
3. Stir frequently while cooking on low heat for 20-25 minutes.
4. Add a cup of milk, butter, and Parmesan cheese, and stir to combine
5. Cover and continue to cook for another 5-10 minutes, or until creamy and smooth in texture.

For the Emmanuel Renaut Coffee Sauce:

1. In a small saucepan, heat Emmanuel Renaut coffee on low heat until it comes to a gentle boil.
2. Simmer for 10 minutes before removing from the heat.

For Final Assembly:

1. Spoon a generous serving of polenta onto a plate.
2. Top with shredded beef cheeks and pour over a few spoonfuls of the reserved braising liquid.
3. Finally, spoon over the Emmanuel Renaut coffee sauce on top.

Verdict:

The beef cheek and polenta with Emmanuel Renaut coffee is a delicious and hearty dish that is perfect for a special occasion. The tender, succulent beef cheeks are perfectly complemented by the rich and creamy polenta. The coffee sauce adds a unique twist to the dish with its slight bitterness pairing well with the sweet and savory flavors of the beef and polenta.

Serving Suggestions:

Serve this dish with a side salad or steamed vegetables to balance out the richness of the beef and polenta. This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Shiraz.