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Creamy Polenta with Stewed Beef
Creamy Polenta with Stewed Beef
(Polenta Cremosa con Stufato di Manzo)
 
 
Ingredients:
 
One 3 and 1/4-lb boneless beef chuck roast (about 2 inches thick), trimmed
1/2 cup matchstick-size strips pancetta
One 750-ml bottle dry red wine
2 tablespoons extra virgin olive oil
1 large onion, chopped
2 carrots, peeled, cut into 1/2-inch thick rounds
2 celery stalks, cut into 1/2-inch thick pieces
2 bay leaves
1 tablespoon whole juniper berries*
1/2 ounce dried porcini mushrooms,** rinsed to remove grit
1 teaspoon whole black peppercorns
2 whole cloves
Basic polenta (cornmeal)
 
Directions:
 
Using small sharp knife, cut 1-inch deep slits all over beef.

Fill each slit with pancetta strip.

Place beef in large bowl; pour wine over.

Cover; chill overnight.

Drain wine from beef, reserving wine.

Pat beef dry with paper towels.

Heat 2 tablespoons olive oil in heavy large pot over high heat.

Add beef and cook until brown on both sides, about 10 minutes total.

Add reserved wine, onion and next 7 ingredients.

Bring to a boil. Reduce heat to medium-low.

Cover and cook until beef is very tender, turning beef occasionally, about 2 hours and 45 minutes.

Using tongs, transfer beef to platter.

Tent beef with foil to keep warm.

Discard bay leaves from wine mixture in pot.

Working in batches, coarsely purée wine mixture in blender.

Return to pot and bring to a simmer. Season sauce to taste with salt and pepper.

Spoon polenta into large bowl.

Cut beef into 1/2-inch-thick slices. Spoon sauce over beef. Makes 8 servings.

Note: *Available in the spice section of most supermarket nationwide.
**Available at Italian markets, specialty food stores and many supermarkets.
 
That's it!
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