Estancia Braseado de Carrilleras: Malbec-Infused Beef Cheeks with Smoked Paprika Polenta and Gremolata Criolla

Preheat your oven to 160°C (325°F). Pat the beef cheeks dry with paper towels and season generously with kosher salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cheeks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef cheeks and set aside.

Add the remaining 1 tablespoon of olive oil to the pot. Add the diced carrots, celery, and onion, and sauté until softened, about 8-10 minutes. Stir in the smashed garlic and tomato paste, cooking for another 2 minutes until fragrant.

Pour in the Malbec wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and reduce the wine by about one-third, approximately 10-15 minutes, allowing the alcohol to cook off and the flavors to concentrate.

Return the seared beef cheeks to the pot. Add the beef broth, bay leaves, fresh thyme, and rosemary. Ensure the beef is mostly submerged; if not, add a little more beef broth or water. Bring the liquid to a gentle simmer on the stovetop.

Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the beef cheeks are fork-tender and easily pull apart.

Carefully remove the beef cheeks from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing down on the solids to extract all the liquid. Discard the solids. Skim any excess fat from the sauce.

Place the saucepan with the strained liquid over medium-high heat and bring to a simmer. Reduce the sauce until it thickens to a desired consistency, about 15-20 minutes. Season with salt and pepper to taste. Return the beef cheeks to the reduced sauce to keep warm.

While the sauce is reducing, prepare the smoked paprika polenta. In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil. Slowly whisk in the fine cornmeal, reducing the heat to low. Continue to whisk constantly for 1-2 minutes to prevent lumps, then switch to a wooden spoon. Cook, stirring frequently, for 15-20 minutes, or until the polenta is creamy and tender.

Remove the polenta from the heat and stir in the butter, grated Parmesan cheese, and smoked paprika until smooth and well combined. Season with salt to taste.

For the Gremolata Criolla, combine the finely chopped fresh parsley, lemon zest, minced garlic, red chili flakes (if using), and extra virgin olive oil in a small bowl. Stir well to combine.

To serve, spoon a generous portion of the creamy smoked paprika polenta onto each plate. Top with a tender Malbec-infused beef cheek, generously spoon over the rich braising sauce, and finish with a sprinkle of the vibrant Gremolata Criolla.