Braised beef with Polenta
Braised beef is one of the most representative dishes of our gastronomic culture, rich in history and substance. The original recipe calls for marinating the meat with quality wine, aromas and spices, such as cloves and nutmeg, which are then cooked for a long time together with the marinade. The result is incredibly soft meat, with collagen melting during cooking. The dish is served cut into slices, with the cooking juices (consisting of vegetables and wine) blended, which gives an even richer flavor. Although traditional preparation takes time, there are now several modern variations, which involve faster methods, such as cooking in a pressure cooker, or versions without marinating. This dish is a perfect balance of flavors and textures, where a humble cut of meat, but rich in taste. Now let's see what we need to make our Braised Beef with Polenta.
Ingredients
1 pound of beef 1 bottle wine 4 bay leaves3 cloves2 juniper berriescinnamon to taste in stickclarified butter to taste1 celery stalk1 medium-sized white onioncarrotAromas sage and rosemarysaltPepperif needed 1 teaspoon of cornstarch
Ingredients for the polenta
280 grams of polenta 1 liter of water1 teaspoon of extra virgin olive oil
Preparation
Let's start by removing the excess fat from the priest's hat and tying it with kitchen twine, so as to maintain its shape during cooking. Wash and peel the vegetables (celery, carrot and onion), cutting them into small pieces. Tie together the sprigs of rosemary and sage with kitchen twine. In a large bowl, put the vegetables, the aromatic bunch, a cinnamon stick, the cloves, the bay leaves and the piece of meat. We cover everything with the wine. Close the bowl with cling film and let it marinate in the refrigerator for at least 12 hours. In a saucepan, melt the clarified butter and add the meat drained from the marinade, browning it on all sides until it forms a crust, in order to seal it well. Season with salt and pepper, then add the marinade. Cover with a lid and cook over low heat for at least 3 hours, turning the meat occasionally. If the liquid dries out too much, add a little vegetable broth. In the meantime, cook the vegetables in a pan with clarified butter. If desired, we can add other seasonal vegetables to taste. Let them cook, keeping them crispy. At the end of cooking, remove the meat from the saucepan and let the sauce shrink. If it is too liquid, we can add a teaspoon of cornstarch dissolved in a little cooking juice. Season with salt and pepper. In the meantime, prepare the polenta by bringing water to a boil with salt and a teaspoon of oil. Add the polenta in a rain, stirring constantly and cooking for about 40 minutes. Cut the meat into slices and serve it with its sauce and polenta which, if we prefer, once cold, we can cut it into slices and grill it. Our Braised Beef with Polenta is ready to be served!
Braised beef is one of the most representative dishes of our gastronomic culture, rich in history and substance. The original recipe calls for marinating the meat with quality wine, aromas and spices, such as cloves and nutmeg, which are then cooked for a long time together with the marinade. The result is incredibly soft meat, with collagen melting during cooking. The dish is served cut into slices, with the cooking juices (consisting of vegetables and wine) blended, which gives an even richer flavor. Although traditional preparation takes time, there are now several modern variations, which involve faster methods, such as cooking in a pressure cooker, or versions without marinating. This dish is a perfect balance of flavors and textures, where a humble cut of meat, but rich in taste. Now let's see what we need to make our Braised Beef with Polenta.
Ingredients
1 pound of beef
1 bottle wine
4 bay leaves
3 cloves
2 juniper berries
cinnamon to taste in stick
clarified butter to taste
1 celery stalk
1 medium-sized white onion
carrot
Aromas sage and rosemary
salt
Pepper
if needed 1 teaspoon of cornstarch
Ingredients for the polenta
280 grams of polenta
1 liter of water
1 teaspoon of extra virgin olive oil
Preparation
Let's start by removing the excess fat from the priest's hat and tying it with kitchen twine, so as to maintain its shape during cooking. Wash and peel the vegetables (celery, carrot and onion), cutting them into small pieces. Tie together the sprigs of rosemary and sage with kitchen twine. In a large bowl, put the vegetables, the aromatic bunch, a cinnamon stick, the cloves, the bay leaves and the piece of meat. We cover everything with the wine. Close the bowl with cling film and let it marinate in the refrigerator for at least 12 hours. In a saucepan, melt the clarified butter and add the meat drained from the marinade, browning it on all sides until it forms a crust, in order to seal it well. Season with salt and pepper, then add the marinade. Cover with a lid and cook over low heat for at least 3 hours, turning the meat occasionally. If the liquid dries out too much, add a little vegetable broth. In the meantime, cook the vegetables in a pan with clarified butter. If desired, we can add other seasonal vegetables to taste. Let them cook, keeping them crispy. At the end of cooking, remove the meat from the saucepan and let the sauce shrink. If it is too liquid, we can add a teaspoon of cornstarch dissolved in a little cooking juice. Season with salt and pepper. In the meantime, prepare the polenta by bringing water to a boil with salt and a teaspoon of oil. Add the polenta in a rain, stirring constantly and cooking for about 40 minutes. Cut the meat into slices and serve it with its sauce and polenta which, if we prefer, once cold, we can cut it into slices and grill it. Our Braised Beef with Polenta is ready to be served!
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