Scopri

Braised beef with polenta

This is a typical dish for special occasions in North Italy, meat braised in red wine owes its pleasantness also to the softness making it melt in the mouth because it is so tender.

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 160'

Rest: 720'

Difficulty: easy

Method: 20'

Cooking: 160'

Rest: 720'

Chef Danilo Angè

Difficulty: easy

Method: 20'

Cooking: 160'

Rest: 720'

Difficulty: easy

Method: 20'

Cooking: 160'

Rest: 720'

Method

  1. 01 / Prepare the meat

    Eliminate excess fat

    Tie with food string

    Prepare a bunch of aromatic herbs

  2. 02 / Prepare the vegetables for the marinade

    Peel and chop the carrots

    Peel and chop the onions

    Cut the celery

    Prepare a bunch of aromatic herbs

  3. 03 / Marinade the meat

    Place the meat in a large bowl

    Add the vegetables, the bunch of herbs and the clove

    Cover with red wine

    Place in the fridge to marinate for about 12 hours, covering with cling film

  4. 04 / Prepare the meat

    After 12 hours of marinating, drain the meat, without discarding the marinade

    Season with salt and pepper

    Put a pan on the stove with the extra virgin olive oil

    Brown the meat on all sides

    Remove the meat from the pan and place it on a plate

  5. 05 / Cook the braised meat

    Drain the vegetables from the marinade, keeping the wine to one side

    Braise the vegetables in a large saucepan with extra virgin olive oil

    Add the bunch of aromatic herbs

    Add the meat

    Add the wine from the marinade and let it evaporate

    Add the tomato paste and if necessary, add stock

    Cover with a lid and cook for at least 2 hours

  6. 06 / Prepare the polenta

    Boil the water

    Just before pouring in the flour, lower the heat and add salt

    Add the flour and stir with a whisk

    Cook on a low heat for about 40 minutes, stirring often with a wooden spoon

    The polenta is ready when a crust forms on the sides of the pan

  7. 07 / Finish preparing the braised meat

    Remove the meat from the pan

    Remove the bunch of aromatic herbs

    Blend the vegetables and the cooking juices

    Untie and slice the meat

  8. 08 / Serving

    Place the polenta on the bottom of the plate

    Place the slices of meat on top

    Complete with the sauce

Wine pairing

The best combination pairing is with the same wine you use to make the braised meat, whether a Barolo, Barbaresco or Nebbiolo; it is essential that the wine chosen has a great structure and body.

Marinating the meat should be done at least 12 hours in advance, you can also double the time.

Also prepare the braised meat the day before use, cut it into slices and put it in the fridge covered with its sauce. When ready to use, just heat it in the oven.

Do not buy meat that is low in connective tissue and fat: lean meat will harden during cooking that should be slow and long.

Do not skip browning: this is an indispensable step, so the juices are enclosed in the meat, give it the typical flavour of browned meat with the Maillard reaction and keep the meat tender

No hurry to take the braised meat off the heat: only if you cook it on a very low heat for at least 2 hours will the meat be soft enough.

Do not prick the meat with forks or similar while cooking to prevent the juices from coming out.

Do not cut the meat immediately, but let it rest for at least 10 minutes. This gives the juices time to redistribute themselves among the meat fibres, so it is softer and more succulent.

You can use the leftover braised meat to make mondeghili meatballs or, if you have more time, meat ravioli.

Use any leftover sauce on its own to make a very tasty dressing for fresh egg pasta or potato gnocchi, or as an accompaniment to polenta or mashed potatoes.

You can keep the braised meat in the fridge for a couple of days, covered in the sauce to protect it from drying out.

Freeze the leftover braised meat, if you wish, cut it into slices, place them on trays and store them in the freezer, portioning them as needed. Also store the sauce in the freezer, in separate trays.

When it is time to use them, defrost the meat and the sauce in the fridge and then place the slices on a baking tray, add the cooking juices and heat in the oven.

This is a typical dish for special occasions in North Italy, meat braised in red wine owes its pleasantness also to the softness making it melt in the mouth because it is so tender. To achieve this, ask your trusted local butcher to give you a cut of beef rich in connective tissue from the shoulder or thigh muscles. Fish or priest’s hat or muscle guarantee a soft and tender braise.

The choice of wine is very important: no need to use a Barolo, but make sure it is a full-bodied, aged, and alcoholic red wine, most of all, aromatic, so it can convey its aroma and after-taste to the meat – Nebbiolo or Barbaresco are absolutely fine.

Traditionally, braised meat in red wine should be served with polenta; you can also serve it with mashed potatoes.

Ingredients for 4 people

For the braised beef

1 kg of beef muscle or priest’s hat

200 g celery

200 g of carrots

200 g of onions

400 ml red wine

100 ml of meat stock

1 bunch of sage, thyme, and bay leaves

1 clove

20 g of tomato paste

Salt and pepper

For the polenta

1 litre of water

200 g corn flour

Wine pairing

The best combination pairing is with the same wine you use to make the braised meat, whether a Barolo, Barbaresco or Nebbiolo; it is essential that the wine chosen has a great structure and body.

You may also like

Baccalà mantecato (creamed cod) with polenta toasts
Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese
Rolled turkey breast with sausage and mushroom stuffing
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

Tuna carpaccio with a fennel, orange, and olive salad
Vegetable frittata

Vegetable frittatas are a very simple, fast, and inexpensive dish, which practically everyone enjoys.

Baccalà mantecato (creamed cod) with polenta toasts
Ancient Grain Polenta with Poached Egg, Snow Peas and Montevecchia Goat’s Cheese
Rolled turkey breast with sausage and mushroom stuffing
Vitello tonnato (Veal with tuna sauce)

Vitello tonnato, served cold in summer and warm in winter, is one of the most classic recipes in Italian cuisine, well-suited to both informal occasions and more special meals.

Swordfish rolls with mint courgettes
Tuna carpaccio with a fennel, orange, and olive salad
Add to favourite
Copyright © 2023 Cuciniamo S.r.l. - P.iva e Cod. Fisc. 11653660966 All Rights Reserved. Privacy policy | Cookie policy | Customize