BRAISED TUSCAN STYLE BEEF WITH RED WINE AND SOFT POLENTA
For a cold winter’s night this is the perfect dish to hit the ‘Comfort food Nerve’
It is sure to warm you from the inside out, especially with the soft polenta as a rich accompaniment.
1 kg Gravy beef( or other cut suitable for slow cooking)
2 cloves garlic, chopped
2 onions, sliced
3 tblspn Tomato paste
A Sprig of fresh rosemary
A few sage leaves
Pinch of grated nutmeg
250 ml full bodied red wine
1 tsp smoked or Hungarian paprika ( or smoked paprika rub with basil)
1 litres beef or vegetable stock
100g Lentils or split peas to thicken , if desired
2 litres stock
250g instant polenta
Freshly grated parmessan
Knob of butter
Heat a little oil in a pan and brown the beef along with the garlic and onion.
Add the tomato paste and cook until it becomes thick.
Add the rosemary and sage with the nutmeg and paprika
Add stock and simmer for at least 1 – 1 ½ hrs. or until the meat is tender.
Add lentils when meat is tender and continue to cook for another 20 minutes or until lentils are tender.
For the polenta, bring the stock to the boil. Pour in the polenta and cook gently for 3-5 minutes stirring continuously, until the water has been absorbed
Flavour with grated parmesan and butter if desired.
- Serve with the polenta to mop up the juices.