We’re working with big hunks of beef and fancy grits (a.k.a. polenta) on this episode of Isolation Eats! What’s not to love? And though this dish takes a while to cook, your oven will be doing most of the work, so you can get on to other things.
Recipe for Braised Beef Over Polenta
1-2 tbsp olive oil
2.5-3 pounds of chuck roast
Salt and Pepper to season roast
1 medium sweet or yellow onion, sliced
8 oz Cremini mushrooms, sliced
1 clove garlic, minced
1 tsp smoked paprika
1 tsp ground ancho chili
1 tsp cumin
4 cups beef stock
4 tbsp soy sauce
1 tbsp apple cider vinegar
1 cup milk
1 cup water
1/2 cup corn meal
1 tsp salt
1 tbsp butter
1/4 cup grated Parmesan or Romano cheese
extra grated cheese to sprinkle on top
fresh parsley, chopped
Preheat your oven to 325 degrees F. In a skillet, heat olive oil on medium-high heat. Season the chuck roast with salt and pepper. Sear all sides of the chuck roast and remove from the skillet. Sauté onions, mushrooms, and garlic until they are cooked down and tender, for about 8 minutes. Add smoked paprika, ancho chili, and cumin, stir in for about 30 seconds. Then add the beef stock, soy sauce, and apple cider vinegar to the pan. Bring it to a simmer. Add back the chuck roast. Cover with aluminum foil and place in the oven for a total of 2.5 hours, turning chuck roast over after 1 hour.
After the chuck roast has cooked, remove from the oven and allow it to cool a bit. Then shred the beef, removing any big fatty parts, and return the shredded beef back into the braising liquid with the onions and mushrooms.
To make the polenta, add milk, water, and salt to a medium pot. Bring to a boil, but watch it carefully because that milk can get out of hand fast! Slowly whisk in your corn meal, a little at a time. Whisk it continually until it gets thick, about 5-10 minutes. Once you’ve reached desired thickness, remove from heat and whisk in butter. Then whisk in cheese.
Spread the polenta onto a plate and top with shredded beef, onions, and mushrooms. Spoon over some of the braising liquid as well. Then garnish as desired with cheese and parsley.
And BAM! Here it is.