Wine-Braised Beef with Cheesy Cornmeal (Printable Version)
# What You’ll Need:
01 -
4 tablespoons extra virgin olive oil.
02 -
4 pound chuck roast, string-tied.
03 -
1 large onion, diced.
04 -
2 large carrots, cut into chunks.
05 -
2 celery stalks, finely diced.
06 -
4 ounces pancetta, cubed.
07 -
12 cloves garlic.
08 -
2 cups dry red wine.
09 -
2 cups beef stock.
10 -
28 ounces smashed tomatoes.
11 -
1 tablespoon chopped fresh rosemary.
12 -
2 teaspoons mixed Italian herbs.
13 -
2 bay leaves.
14 -
3 cups chicken stock.
15 -
1½ cups half-and-half.
16 -
1 cup cornmeal polenta.
17 -
1 cup crumbled gorgonzola.
18 -
2 tablespoons unsalted butter.
# Steps To Make It:
01 -
Rub seasoning on meat, sear in hot oil till brown. Set aside and cook veggies with diced pancetta.
02 -
Pour in wine, stock, tomatoes and add all herbs. Cook covered for 2½-3 hours at 350°F.
03 -
Mix stock, half-and-half and cornmeal in baking dish. Put in oven for 40-45 minutes.
04 -
Stir cheese and butter into warm polenta. Pair with torn or cut meat portions.
# Extra Notes:
01 -
Meat can be cooked up to 2 days before serving.
02 -
Can be frozen and kept for 1-2 months.
03 -
This dish works in a crockpot or instant pot too.