Rosemary-Braised Beef Cheek with Swiss Chard & Porcini Polenta

Feeds 3-4

INGREDIENTS
Rub
- 1.5 lbs beef cheek
- 1 tablespoon rosemary, minced
- 1 tablespoon red pepper flakes
- Salt

Braising Liquid
- 3 bay leaves
- 6 peppercorns
- 1 leek, washed and sliced in half
- 4 garlic cloves

Polenta
- 1 cup polenta
- 6 dried porcini mushrooms
- 4.5 cups water
- Salt
- Pepper

Swiss Chard
- 1 bunch Swiss chard, washed and chopped
- 2 anchovies
- 1 teaspoon red pepper flakes
- 2 garlic cloves, minced
- 1 tablespoon butter
- Olive oil
- Salt

INSTRUCTIONS
1 - For the spice rub, mince the rosemary and coat the beef cheek along with salt and red pepper flakes at least 2 hours in advance of cooking. Refrigerate until time to cook.
2 - Remove the beef cheek 30 minutes before cooking. Turn the oven on to 300°. Brown the beef cheek on all sides with a little olive oil and butter in a dutch oven. Then add the braising liquid: water (until the beef is halfway submerged), garlic cloves, leeks, salt, peppercorns, and bay leaves. Braise the beef, covered, for about 3-4 hours until tender. Check occasionally to make sure that there is still liquid in the pot. If need be, add extra water.
3- Boil 1.5 cups of water and add the dried mushrooms. Turn off the heat and cover the pot for at least 30 minutes.
4 - Boil 3 cups of water along with the remaining water from the porcini mushrooms and add the polenta, salt and pepper. Cook on low heat for about 45 minutes or until smooth. About halfway through, add the sliced mushrooms. Taste for seasoning.
5 - In a sauté pan on medium-high heat, add olive oil, butter, red pepper flakes, garlic, and anchovy. Cook for 1 minute and then add Swiss chard. (If the chard still has water on it, that should be sufficient to braise the greens. Add a little more water if the pan is dry.) Turn the heat down to low and cook, covered, for about 8 minutes.
6 - When the beef cheek is finished, plate the polenta and top with beef, Swiss chard, olive oil, and cracked pepper.