Red Wine Braised Beef & Polenta Bowl
Red wine and thyme braised shredded beef over creamy Parmesan polenta.
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 55 min
- Makes
- 6 bowls
Red wine, tomato paste and thyme give this braise its deep color and flavor; the alcohol cooks off during the long braise, leaving a rich sauce. Creamy polenta is the classic partner for braised beef in northern Italian cooking.
Why this recipe works
Simmering the wine before adding broth cooks off its raw alcohol taste. Chuck's connective tissue melts during the braise into a silky sauce.
Ingredient notes
Use a dry red you'd drink, such as Cabernet, Merlot or Chianti; avoid "cooking wine," which is salted. The alcohol largely, but not entirely, cooks off.
Common mistakes
- Skipping the browning step, which costs a lot of flavor.
- Rushing the braise; the beef should fall apart.
What to serve with it
A green salad or roasted green beans.
Meal prep
The beef freezes very well in its sauce.
More bowls like this
Cooking tips
Braise a day ahead; skim the solid fat when cold. Keep the polenta covered when not stirring so a skin doesn't form.
Swaps and variations
Use 1 1/2 cups more broth plus 1 tablespoon red wine vinegar instead of wine. Use mashed potatoes instead of polenta.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until steaming; loosen the polenta with water.
Recipe
Red Wine Braised Beef & Polenta Bowl
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 55 min
- Makes
- 6 bowls
Ingredients
- For the beef
- For the polenta
You’ll need: Dutch oven with lid; medium saucepan; whisk
Method
-
Heat the oven to 325°F (165°C). Season the beef with the salt and pepper and brown in the olive oil in a Dutch oven over medium-high heat, in batches, about 8 minutes. Set aside.
-
Lower the heat to medium. Cook the onion and carrots 6 minutes, add the garlic and tomato paste and stir 2 minutes until the paste darkens.
-
Pour in the wine and simmer 5 minutes, scraping up the browned bits. Add the broth, thyme and beef.
-
Cover and braise in the oven 3 to 3 1/2 hours, until the beef shreds easily. Discard the thyme stems, shred the beef and simmer the sauce uncovered 10 minutes if it's thin.
-
For the polenta, bring the water and salt to a boil, whisk in the cornmeal slowly and cook on low 30 to 40 minutes, stirring often, until thick and creamy. Stir in the Parmesan.
-
Spoon the polenta into 6 bowls and top with the beef and sauce.
Questions
Does the alcohol cook off?
Most of it does in a 3-hour braise, but not all.
Can I use a slow cooker?
Yes. After browning and deglazing, cook on low 8 hours.
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