Braised beef with polenta

Braised beef with polenta

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 523 kcal

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meat

1 tbsp peanut oil
450 g beef ragout
100 g dry-cured country bacon, cut into strips
1 onion, finely chopped
2 garlic cloves, roughly chopped
½ tbsp white flour
¼ tsp salt
a little pepper
1 tbsp tomato puree
1 dl red wine
1 dl water
1 tin chopped tomatoes (approx. 230 g)
1 sprig thyme
1 sprig sage
salt and pepper to taste

Polenta

1 litre water
1 tbsp butter
1 ½ tsp salt
a little pepper
250 g coarsely ground polenta (Bramata)
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How it's done

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Meat

Heat the oil in a frying pan, brown the meat in batches for approx. 3 mins., remove. Fry the bacon, onions and garlic in the same pan for approx. 2 mins., return the meat to the pan, dust with flour, season. Stir in the tomato puree. Add the wine and reduce completely. Add the water and tomatoes, bring to the boil. Reduce the heat, add the sprigs of thyme and sage, cover and braise for approx. 1 hr. Remove the herbs, season.

Polenta

Bring the water to the boil with the butter, season.

Stir in the sweetcorn, reduce the heat, cover and cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste.

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