Imagine the aroma of slow-cooked beef filling your home. This comforting dish, paired with creamy polenta, is the epitome of winter warmth.
UTENSILS
- Cast iron casserole dish
- 18 cm diameter casserole
- Kitchen tongs
INGREDIENTS
For the shredded beef simmered with Sforzato di Valtellina DOCG:
- 1 kg chuck steak
- 4 tbsp olive oil
- 2 stalks of celery
- 2 small carrots
- 2 onions
- 5 cloves garlic
- 3 bay leaves
- 6 sprigs savory
- 6 tbsp Worcestershire sauce
- 500 ml beef broth
- 35 cl Sforzato di Valtellina DOCG red wine
- 150 g tomato paste
- 3 tsp smoked paprika
- 4 black peppercorns
- Fleur de sel (to taste)
For the creamy polenta with Valtellina Casera PDO:
- 150 g non-instant polenta*
- 450 g vegetable stock
- 450 g semi-skimmed milk
- 150 g Valtellina Casera PDO cheese
INSTRUCTIONS
Prepare the stewed beef:
- Preheat the oven to 110°C.
- Peel and finely chop the carrots, onions, and garlic. Also, chop the celery stalks.
- Cut the chuck steak into 6 cm cubes and trim any excess fat. (Cutting the meat into smaller pieces helps it cook faster.)
- In a cast iron casserole dish, heat the olive oil. Brown the meat on all sides, then set it aside.
- Add the chopped vegetables (onions, garlic, carrots, celery) to the casserole and sweat them for a few minutes.
- Add the browned meat, tomato paste, and smoked paprika. Mix everything well.
- Pour in the Worcestershire sauce, stock, and red wine. Stir gently, then season with a pinch of fleur de sel, black peppercorns, bay leaves, and savory.
- Cover the dish and bake for 4 hours.
- After 4 hours, check the meat. It should be tender and easy to shred with a fork. If it’s not ready, continue cooking.
- Once the meat is done, shred it with a fork and set it aside in a separate dish.
- Stir the sauce until smooth, reducing it if necessary to achieve the desired consistency.
- Mix the shredded beef back into the sauce and keep warm until ready to serve.
Prepare the creamy polenta:
- In a saucepan, combine the vegetable stock and semi-skimmed milk. If the stock is not very salty, add a pinch of salt to taste.
- Bring the mixture to a simmer, then slowly pour in the polenta while stirring constantly. Lower the heat and cook for 30 minutes, stirring regularly to prevent lumps.
- Once the polenta is creamy and cooked through, remove it from the heat and stir in the Valtellina Casera PDO cheese. Mix well, then season with pepper.
To serve:
- Spoon the creamy polenta onto plates and top with the stewed shredded beef.
Notes: Make sure to use non-instant polenta for this recipe. Check the cooking instructions: if the polenta cooks in less than 30 minutes, it is instant and should not be used.
