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- 800 g boned beef shoulder
- 1 1/2 cup dry red wine
- 2 x small brown onions, coarsely chopped
- 2 x small carrots, coarsely chopped
- 2 x celery stalks, coarsely chopped
- 2 cloves garlic
- 2 x dried bay leaves
- 1 sprig rosemary
- 4 x dried whole juniper berries
- 1/3 cup olive oil
- 30 g unsalted butter
- 1 sprig thyme
- 1 cup brodo
- 2 x potatoes, cut into 1cm cubes
- 3 cups brodo (for polenta)
- 2 Tbls olive oil (for polenta)
- 1 1/4 cup instant polenta
Using kitchen string, tie beef at 1cm intervals to keep shape. Place in a large glass bowl. Add 1 cup of wine, half of onion, half of carrot, half of celery, half of garlic, 1 bay leaf, rosemary sprig and 2 juniper berries. Cover with plastic wrap and refrigerate overnight to marinate.
Drain beef from marinade. Discard marinade. Heat oil and butter in a large heavy-based saucepan on medium. Add remaining onion, carrot, celery, garlic, bay leaf and juniper berries with thyme. Cook, stirring, for 4-5 mins, until vegetables soften.
Add beef and cook, turning to coat in mixture, for 3-4 mins, until browned. Add remaining wine and brodo (liquid should cover beef by three-quarters). Bring to boil. Reduce heat to low and simmer, covered, for 2 hrs, turning beef every 10-15 mins, until tender.
Add potato. Cook, covered, for 30 mins, until tender. Remove beef from saucepan, cover with foil and set aside to rest. Using a slotted spoon, remove one-third of vegetables from stock and transfer to a large bowl. Using a stick blender, puree vegetables. Return puree to saucepan and stir to combine.
Meanwhile, to make polenta, bring brodo to boil in a heavy-based saucepan on medium heat.
Add oil, then polenta, in a thin, steady stream, whisking constantly. Cook, covered, whisking occasionally, for 10-12 mins, until thick. Season.
Spoon polenta onto serving plates. Serve with beef, sauce and extra rosemary.
In each serve: 3533 kilojoules, 54g protein, 44g total fat (12g sat fat), 54g carbohydrate (4g sugar), 4g fibre, 632mg sodium.
Tip: When buying beef, look for the Meat Standards Australia (MSA) symbol at participating butchers and supermarkets.
This quality-assurance symbol means the beef meets strict criteria to ensure it is tender, tasty and juicy.