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brasato con polenta italian winter

Brasato con Polenta (Italian Braised Beef with Polenta)

This comforting Italian dish features tender beef slow-braised in rich red wine, served over creamy polenta. It's a traditional Northern Italian specialty perfect for cozy dinners, offering deep, flavorful satisfaction.
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Prep Time 1 day
Cook Time 3 hours
Total Time 1 day 3 hours
Servings: 4 people
Course: Main Course
Cuisine: Italian, Northern Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Brasato (Braised Beef):
  • 2-3 pounds of well-marbled beef chuck roast
  • 1 bottle 750 ml of Barolo wine (or substitute with a good quality dry red wine like Barbera or Chianti)
  • 2 medium carrots peeled and cut into large chunks
  • 2 stalks celery cut into large chunks
  • 1 medium onion cut into large chunks
  • 2-3 garlic cloves smashed
  • 2 bay leaves
  • 1-2 sprigs fresh rosemary
  • 4-5 whole cloves
  • 1 tablespoon black peppercorns
  • 2-3 anchovy fillets optional
  • 1/4 cup extra virgin olive oil
  • 1/4 cup butter for browning
  • Salt to taste
For the Polenta:
  • 1 cup good-quality cornmeal medium grind
  • 4 cups water
  • Salt to taste
  • 1-2 tablespoons extra virgin olive oil

Method
 

Marinate the Beef:
  1. The day before cooking, marinate the beef in the red wine with the carrots, celery, onion, garlic, bay leaves, rosemary, cloves, and peppercorns.
  2. Let it refrigerate for 12-24 hours, allowing the flavors to develop.
Prepare the Beef:
  1. Pre-salt the beef 24 hours in advance.
  2. Tie the beef with kitchen string to maintain its shape during cooking.
  3. The next day, remove the beef from the marinade and pat it dry.
Brown the Beef:
  1. Heat the olive oil and butter in a heavy pot over medium heat.
  2. Brown the beef on all sides for about 5 minutes per side, without moving it constantly.
Slow Cook the Beef:
  1. Add the marinade (wine and vegetables) to the pot with the beef.
  2. Bring the liquid to a simmer, then cover and cook on low heat for 2.5-4 hours. You can cook it on the stovetop or in the oven at 300°F (150°C). The beef should be tender and easily pull apart.
Prepare the Polenta:
  1. While the beef is cooking, bring 4 cups of water to a boil in a large pot.
  2. Slowly whisk in the cornmeal, ensuring no lumps form. Reduce the heat to low and continue stirring constantly for 40 minutes, adding salt to taste.
  3. When done, stir in the olive oil to finish.
Finish the Sauce:
  1. Once the beef is done, remove it from the pot and discard the rosemary and bay leaves.
  2. Use an immersion blender to blend the vegetables and cooking liquid into a smooth sauce.
  3. Let the sauce simmer gently to reduce to a thicker consistency.
Serve:
  1. Slice the beef and place it on a plate over the creamy polenta.
  2. Spoon the rich sauce over the beef and polenta. Serve with the same wine used in cooking for an authentic touch.
Rest and Serve:
  1. For best flavor, let the dish rest overnight, and reheat the next day. This helps the flavors meld and makes removing excess fat easier.

Notes

  • This dish is best made a day ahead to enhance flavor. The fat can congeal overnight for easy removal when reheating.
  • It pairs wonderfully with a simple green salad or sautéed bitter greens like kale for a balanced meal.