Wine Braised Beef Over Polenta Recipes

BEEF BRAISED IN RED WINE

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Heat oil in pot over moderately high heat until hot but not smoking.
• Meanwhile, pat meat dry and sprinkle with salt and pepper.
• Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
• Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
• Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

WINE BRAISED BEEF OVER CREAMY POLENTA

Steps:

• Beef: Heat oil in heavy Dutch oven over high heat.Season beef with salt and pepper. Add 1/3 of beef and brown on all sides, stirring occasionally, about 5 minutes. Transfer beef to bowl using slotted spoon. Repeat with remaining beef in 4 more batches. Reduce heat to medium. Add onion and Italian parsley to Dutch oven and cook until onion is golden brown, stirring frequently, about 10 minutes. Stir in chopped garlic, bay leaves, cloves, cinnamon and allspice. Return beef to Dutch oven and stir to coat with onion and spice mixture. Add red wine and bring to a boil, scraping up any browned bits. Simmer mixture 15 minutes. Add beef stock and simmer 10 minutes. Add tomatoes with their juices, breaking up tomatoes with back of spoon. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 1/2 hours. Add bell peppers, cover and cook until just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) * I like adding carrots to this also. Polenta Bring water and salt to boil in heavy large saucepan. Gradually whisk in cornmeal. Continue whisking until mixture boils and thickens, about 2 minutes. Reduce heat to low. Cook cornmeal until thick and thoroughly cooked, whisking occasionally, about 30 minutes. (polenta can be preparred up to 4 hours ahead. Transfer polenta to metal bowl. Cover tightly with aluminum foil. Set bowl over large saucepan of barely simmering water. Stir occasionally.) Spoon polenta into shallow soup bowls. spoon beef over.