Wine Braised Beef Over Creamy Polenta Recipes

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BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

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.

SHORT RIB BOURGUIGNON OVER CREAMY POLENTA



Short Rib Bourguignon Over Creamy Polenta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h15m

Yield 4 to 5 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
6 ounces slab bacon, rind removed, cut into lardons
4 pounds bone-in English cut beef short ribs
Kosher salt and freshly ground black pepper
1 pound carrots, peeled and sliced diagonally into 2-inch chunks
8 shallots, peeled and halved, leaving root end intact
2 tablespoons tomato paste
4 cloves garlic, peeled and sliced thinly
One 750-milliliter bottle dry red wine
2 cups beef broth
1/4 cup cognac
Bouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)
4 tablespoons unsalted butter, at room temperature
1 pound white button mushrooms, quartered
1 tablespoon all-purpose flour
Creamy Polenta, recipe follows
4 cups milk, plus more as needed
1 cup cornmeal
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.
  • Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.
  • To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.
  • To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.
  • Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.
  • Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.
  • Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.
  • Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.
  • In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.
  • Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).
  • Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.

WINE BRAISED BEEF OVER CREAMY POLENTA



WINE BRAISED BEEF OVER CREAMY POLENTA image

Categories     Beef     Dinner

Yield 6 servings

Number Of Ingredients 21

Beef
3 tablespoons olive oil (preferably extra-virgin)
Salt and Pepper
7 pounds beef chuck roast, trimmed, boned, cut into 1-inch cubes
1 large onion, minced
1/4 cup chopped, fresh Italian prasley
3 garlic cloves, chopped
2 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup dry red wine
2 1/4 cups beef stock or canned broth
2 16-ounce can plum tomatoes
1/2 cup pitted Nicoise olives
4 teaspoons chopped fresh rosemary or 2 teaspoons dried, crumbled
2 red bell peppers, cut into 1/4-inch wide strips
Polenta
9 cups water
1 1/2 teaspoons salt
2 cups cornmeal

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.

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