for 4 person

To brown the meat

	oil for frying
1 kg	beef ragout
1 ½ tbsp	white flour
¾ tsp	salt

To braise the meat

2	onion
1 tsp	peppercorns

1	bay leaf
5 dl	red wine (e.g. Chianti)
3 dl	meat bouillon

1 ½ tbsp	Maizena cornflour
2 tbsp	water

Pears

2	pear
2 tbsp	maple syrup
1 tbsp	lemon juice

Polenta

5 dl	milk
5 dl	vegetable bouillon
250 g	fine polenta (2 mins.)
	salt and pepper to taste

How it's done

To brown the meat

Heat a dash of oil in a frying pan. Brown the meat in batches for approx. 5 mins., dust with flour, remove from the pan, season with salt. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.

To braise the meat

Finely chop the onions, crush the peppercorns.

Sauté the onion, pepper and bay leaf for approx. 3 mins., pour in the wine and reduce to half the amount. Pour in the stock, bring to the boil, reduce the heat.

Return the meat to the pan along with the cooking juices, cover and cook over a low heat for approx. 2¼ hrs. Mix the cornflour with the water, add to the meat while stirring and cook for approx. 2 mins.

Pears

Cut the pears into slices, mix the pear slices in a bowl with the syrup and lemon juice, spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.

Polenta

Bring the milk and stock to the boil, stir in the polenta, simmer for approx. 2 mins. over a low heat, stirring constantly to form a thick paste, season. Plate up the polenta with the meat and pears.

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