Stewed meat with polenta

Difficulty Medium

60 Min

Piatto unico

6 Portions

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 1,200 kg of beef, shoulder clod
  • 600 g of thinly sliced onions
  • 2 finely chopped carrots
  • 350 g of sauce
  • 1 spoon of flour
  • 1 cup of white wine
  • 1 bunch of sage
  • 3 leaves of bay
  • 2 cups of meat broth
  • salt, freshly ground pepper

Ingredients

  • 1 package of Polenta Valsugana Express Yellow
  • 1,200 kg of beef, shoulder clod
  • 600 g of thinly sliced onions
  • 2 finely chopped carrots
  • 350 g of sauce
  • 1 spoon of flour
  • 1 cup of white wine
  • 1 bunch of sage
  • 3 leaves of bay
  • 2 cups of meat broth
  • salt, freshly ground pepper

Preparation

1

In a saucepan, brown the meat in oil and pepper on all sides. Remove from the saucepan and gently sauté the onions, the carrots and herbs.

2

Add 1 teaspoon of flour and mix.

3

When everything changes colour, simmer with the wine, add salt and pepper and lastly add the meat. Cook on a low flame for 5 minutes, stirring from time to time.

4

Add the tomato sauce.

5

Pour in the broth, cover with the lid and cook over a low flame for 2 hours. As it cooks, check the cooking juice and add additional broth if necessary.

6

Prepare the polenta: put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.

7

Cut the meat into slices, put it in a platter and cover with the tomato sauce.

8

Serve with hot polenta and garnish with a bay leaf.