Beef: Braised Beef with Polenta

Braised Beef with Polenta

Ingredients

  • salt and pepper to taste
  • a little pepper
  • 1 tbsp. tomato puree
  • 1.5 tsp. salt
  • 1 sprig thyme
  • 1 tbsp. butter
  • 1 onion, finely chopped
  • 1 tbsp. peanut oil
  • 100 g dry-cured country bacon, cut into strips
  • 450 g beef ragout
  • 2 clove of garlic, coarsely chopped
  • 0.5 tbsp. white flour
  • 1 litre water
  • 1 dl red wine
  • 1 sprig sage
  • 250 g coarsely ground cornmeal (Polenta Bramata)
  • 1 tin chopped tomatoes (ca. 230 g)
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Instructions

Heat the oil in a frying pan, brown the meat in batches for approx. 3 mins., remove. Fry the bacon, onions and garlic in the same pan for approx. 2 mins., return the meat to the pan, dust with flour, season. Stir in the tomato puree. Add the wine and reduce completely. Add the wine and tomatoes, bring to the boil. Reduce the heat, add the sprig of herbs, cover and braise for approx. 1 hour. Remove the herbs, season.

Bring the water to the boil with the butter, season. Stir in the sweetcorn, reduce the heat, cover and cook for approx. 40 mins. over a very low heat, stirring occasionally, to form a thick paste.

Details

  • Beef
  • 1h 30 Preparation/cooking time: ca. 30m + Braise: ca. 60m
  • Servings For 4 people
  • Nutrition 523 Kcal
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