“Lagrein” Beef Cheeks with Polenta and Chanterelles | Südtiroler Gasthaus

Ingredients

• 2 beef cheeks (approx. 350-400 g each)
• 3 tbsp olive oil
• 2 tbsp butter
• Salt, pepper, mustard
• 2 large carrots
• ½ celeriac
• 2 onions
• 1 clove of garlic
• 200 ml Lagrein wine
• 400 ml vegetable stock
• 200 g chanterelles
• 3-4 sprigs of thyme
• 1 sprig of rosemary
• 1 bay leaf
• Cloves
• 1 litre water
• 50 ml cream
• 50 g butter
• 200 g polenta flour (Römerhof–Kaltern)
• Parmesan, salt