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Braised Beef w/Soft Polenta
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
For beef:
2 Tablespoons gf flour
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
4 pounds beef chuck roast, trimmed and cut into 1-1/2" cubes
1 carrot, quartered and cut into 2" pieces
1 onion, quartered
1 sprig fresh thyme
1 sprig fresh parsley
2 bay leaves
2 cups gf beef broth
1 cup dry red wine
For polenta:
2 Tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4-1/2 cups gf chicken broth
1-1/2 cups water
1-1/2 teaspoons salt
1-1/2 cups coarse ground corn meal
4 Tablespoons unsalted butter
2 teaspoons chopped fresh thyme
Fresh ground pepper
1/2 cup parmesan cheese, grated |
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Directions
Preheat oven to 450 degrees F.
In a large sealable plastic bag combine flour, cumin, salt and pepper, than add beef to bag. Seal bag and toss beef to coat with flour mixture.
When coated, place beef in a large oven safe pan or roasting pan and roast for 30 minutes. Add carrot, onion and herbs to roasting pan and return to oven for 10 more minutes. Add broth and wine and reduce temperature to 350 degrees F., covering pan with a lid or foil. Cook for 1 hour, turning beef once. Remove lid and cook for 15 more minutes, basting with pan juices. At this point you can remove from oven and refrigerate to serve later, or remove and reheat in oven at 325 degrees F. just before serving.
45 minutes prior to serving, prepare polenta. In a large heavy sauepan, heat olive oil over medium heat and add onion and garlic; sauteing until soft. Add chicken stock, water and salt and bring to a boil. Reduce heat to low and add corn meal in a slow steady stream, stirring continuously with a wooden spoon. Cook at a simmer for 25-30 minutes, stirring every 1-2 minutes. Polenta is ready when it comes away from sides of pan when stirred. Add butter, thyme, pepper to taste, and parmesan; stir until blended. Remove from heat.
To serve, spoon polenta into shallow bowls and top with beef, vegetables and sauce. |
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Tips
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This recipe can be made in two steps. The beef can be cooked ahead and reheated to serve with the polenta. |
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