🍷✨ Slow-braised beef, crispy polenta, and fragrant sage

Slow-braised beef, crispy polenta, and fragrant sage — comfort food at its finest 🍷✨ Rich, tender, and full of Italian flavor 🇮🇹❤️ @alberto_marcolongo

Ingredients:
2.2 lb chuck roast (1 kg)
Salt and pepper, to taste
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 bottle of red wine
Beef stock, as needed
1 1/4 cups polenta (200 g)
2 cups chicken stock (500 ml)
4 tablespoons butter (60 g)
Fresh sage leaves
Olive oil or butter for searing

Method:

Season the chuck roast generously with salt and pepper.
Combine the chopped onion, carrots, celery, and garlic. Place the meat and vegetables in a dish and cover with the red wine. Marinate in the fridge for at least 24 hours.
After marinating, pat the meat dry thoroughly. Sear the meat in a large pot or Dutch oven until well browned. Remove and set aside.
In the same pot, sear the marinated vegetables. Then add the marinade wine. Let it reduce.
Add beef stock to cover the meat and vegetables, then simmer gently for about 3 hours until the meat is tender.
Once cooked, separate the liquid and refrigerate it to let the fat rise. Cut the brasato into cubes.
Prepare the polenta by cooking it with chicken stock. When it’s done, add butter and some of the fried sage leaves, then spread it out to set. Once set, cut into cubes.
Just before serving, roast the polenta cubes and the brasato cubes until nicely browned.
Warm and reduce the reserved cooking sauce, then drizzle it over the roasted brasato and polenta. Garnish with extra fried sage leaves and serve.

#Brasato #ItalianCooking #giallolovesItaly #Polenta #FoodLovers