Polenta with beef and root vegetables
Polenta with beef stewed with root vegetables in red wine and balsamic.
Ingredients
| beef 600 g |
| onions 120 g |
| carrot 120 g |
| parsley root 120 g |
| beet 120 g |
| garlic 3 cloves |
| red dry wine 400 ml |
| balsamic 100 ml |
| water 200 ml |
| tomato paste 30 g |
| wheat flour 25 g |
| butter 40 g |
| vegetable oil 30 ml |
| sugar to taste |
| salt to taste |
| black pepper to taste |
| thyme to taste |
| POLENTA: |
| cornmeal 55 g |
| boiling water 250 ml |
| butter 40 g |
| salt to taste |
Instructions
Step 1
Season the meat pieces with pepper, salt, coat in flour and fry in vegetable oil until browned. Add diced beets, parsley root, carrots, chopped onion and garlic. Fry a little, put tomato paste, pour in wine, balsamic, season with thyme and stew for 40 minutes. Then add water, salt, sugar and braise for another 1.5 hours.
Step 2
Prepare the polenta. Put butter in salted boiling water, pour in corn flour and cook, stirring, for 4-5 minutes. Pour the polenta in equal portions onto two pieces of clingfilm and spread.
Step 3
Shred half of the beef and vegetable stew, wrap in the polenta, then cover with foil. To the remaining meat and vegetables, add butter and steam the wine and balsamic sauce halfway through. Serve the polenta balls with the meat, vegetables and sauce. Enjoy.
