Braised Beef with Polenta


Total time: 1hr 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 523 Kcal


Ingredients

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

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Instructions

  • Meat

    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.
  • Polenta

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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