Braised beef with polenta

Braised beef with polenta

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


4 people


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


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


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


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.


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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