Brasato al Barolo with Polenta

Ingredients

• 1.5 kg beef brisket or chuck, in one piece
• 1 bottle Barolo
• 2 yellow onions, roughly chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves
• 2 bay leaves
• 4 thyme sprigs
• 3 cloves
• 1 cinnamon stick
• 2 tbsp tomato paste
• 3 tbsp olive oil
• Salt and black pepper
• Polenta:
• 300 g coarse polenta
• 1.2 l water + 300 ml milk
• 50 g butter
• 50 g Parmesan, grated

Method

1. 1Marinate the beef in Barolo with vegetables, garlic and spices in the fridge for 12–24 hours.
2. 2Preheat the oven to 150 °C. Remove the beef and pat dry. Strain the marinade, reserving wine and vegetables separately.
3. 3Brown the beef in olive oil in an ovenproof casserole. Sauté the vegetables. Stir in the tomato paste. Pour in the strained marinade. Bring to a boil.
4. 4Cover and braise in the oven for 3.5–4 hours until silky tender.
5. 5Polenta: Bring water and milk to a boil. Whisk in the polenta in a steady stream. Stir over the lowest heat for 40 minutes. Stir in butter and Parmesan.
6. 6Slice the beef. Strain and reduce the braising liquid. Serve on the polenta with the jus spooned over.