Polenta con Sugo di Stracotto by @federicofusca

≈ 4h

6 servings

🥩

1.5 kg

Cappello del prete

🥬

2 stalks

Celery

🥕

200 g

Carrot

🧅

300 g

Onion

🍷

750 ml

Red wine

🧂

3 g

Salt

⚫

1 g

Pepper

🍅

130 g

Tomato concentrate

🍅

180 g

Tomato passata

💧

2 l

Water

🌽

560 g

Polenta

🫒

45 ml

Extra virgin olive oil

  1. Peel
    • carrot
    • onion
    • celery stalk

    Peel the 2 carrots and 2 onions, then finely chop them with the 2 celery stalks.

  2. Season
    • beef chuck roast
    • salt

    Season the 1.5 kg beef chuck roast with salt and black pepper, coating all sides evenly.

  3. Heat
    • extra virgin olive oil
    • beef chuck roast

    Heat 3 tablespoons of extra virgin olive oil in a large heavy pot over medium-high heat. Brown the seasoned beef on every side for about 10 minutes.

  4. Add
    • carrot
    • onion
    • celery stalk

    Add the chopped carrots, onions, and celery to the pot. Cook the vegetables for 8 minutes until softened.

  5. Pour
    • red wine

    Pour in the 750 ml bottle of red wine. Simmer for 10 minutes to reduce the wine slightly.

  6. Stir
    • tomato paste
    • tomato passata
    • Celery

    Stir in 130 g tomato paste and 180 g tomato passata. Coat the beef and vegetables with the tomato mixture.

  7. Add
    • water
    • Polenta

    Add 1.25 litres of the water to the pot, keeping the remaining 750 ml for the polenta. Bring the braising liquid to a gentle simmer.

  8. Cook
    • beef chuck roast

    Cover the pot and braise the beef over very low heat for about 150 minutes. Turn the meat once halfway through cooking.

  9. Shred
    • beef chuck roast

    Remove the tender beef from the pot and shred it with two forks. Return the shredded beef to the sauce and simmer uncovered for 15 minutes.

  10. Add
    • water
    • salt

    Bring the remaining 750 ml water to a boil in a separate pot. Add a pinch of salt to the water.

  11. Whisk
    • polenta

    Gradually whisk in the 558 g polenta. Stir continuously over low heat for about 35 minutes until smooth and creamy.

  12. Spoon
    • polenta
    • beef chuck roast

    Spoon the creamy polenta into 6 bowls. Top each portion with the braised beef sauce and serve hot.

Polenta con Sugo di Stracotto by @federicofusca

≈ 4h

6 servings

🥩

1.5 kg

Cappello del prete

🥬

2 stalks

Celery

🥕

200 g

Carrot

🧅

300 g

Onion

🍷

750 ml

Red wine

🧂

3 g

Salt

⚫

1 g

Pepper

🍅

130 g

Tomato concentrate

🍅

180 g

Tomato passata

💧

2 l

Water

🌽

560 g

Polenta

🫒

45 ml

Extra virgin olive oil

Preparation Steps

  1. Step 1/12

    Peel the 2 carrots and 2 onions, then finely chop them with the 2 celery stalks.

    🥕carrot
    🧅onion
    🥬celery stalk
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Season the 1.5 kg beef chuck roast with salt and black pepper, coating all sides evenly.

    🥩beef chuck roast
    🧂salt
    ⚫black pepper

  3. Step 3/12

    Heat 3 tablespoons of extra virgin olive oil in a large heavy pot over medium-high heat. Brown the seasoned beef on every side for about 10 minutes.

    🫒extra virgin olive oil
    🥩beef chuck roast
    🥢tongs
    🥄wooden spoon

  4. Step 4/12

    Add the chopped carrots, onions, and celery to the pot. Cook the vegetables for 8 minutes until softened.

    🥕carrot
    🧅onion
    🥬celery stalk
    🥄wooden spoon

  5. Step 5/12

    Pour in the 750 ml bottle of red wine. Simmer for 10 minutes to reduce the wine slightly.

    🍷red wine
    🥄wooden spoon

  6. Step 6/12

    Stir in 130 g tomato paste and 180 g tomato passata. Coat the beef and vegetables with the tomato mixture.

    🍅tomato paste
    🍅tomato passata
    🥄wooden spoon

  7. Step 7/12

    Add 1.25 litres of the water to the pot, keeping the remaining 750 ml for the polenta. Bring the braising liquid to a gentle simmer.

    💧water
    🥄wooden spoon

  8. Step 8/12

    Cover the pot and braise the beef over very low heat for about 150 minutes. Turn the meat once halfway through cooking.

    🥩beef chuck roast
    🥢tongs

  9. Step 9/12

    Remove the tender beef from the pot and shred it with two forks. Return the shredded beef to the sauce and simmer uncovered for 15 minutes.

    🥩beef chuck roast
    🥢tongs
    🥄wooden spoon

  10. Step 10/12

    Bring the remaining 750 ml water to a boil in a separate pot. Add a pinch of salt to the water.

    💧water
    🧂salt
    🥄wooden spoon

  11. Step 11/12

    Gradually whisk in the 558 g polenta. Stir continuously over low heat for about 35 minutes until smooth and creamy.

    🌽polenta
    🥄wooden spoon

  12. Step 12/12

    Spoon the creamy polenta into 6 bowls. Top each portion with the braised beef sauce and serve hot.

    🌽polenta
    🥩beef chuck roast
    🥄ladle

Composition

Ingredients

Types

Vegetables, Beverages, Seasonings, Grains, Oils

Ingredients

Cappello del prete, Celery, Carrot, Onion, Red wine, Salt, Pepper, Tomato concentrate, Tomato passata, Water, Polenta, Extra virgin olive oil

Notes

Cappello del prete (beef cut for stracotto), Red wine (one bottle), Salt (to taste), Pepper (to taste), Extra virgin olive oil (to taste)

Allergens

Sulfites

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free

Calories

780 kcal

Macro nutrients

Protein: 58g, Carbohydrates: 75g, Fat: 22g, Fiber: 7g, Sugars: 10g

Nutritional Information

Minerals

Iron: 6.5mg, Potassium: 1050mg, Calcium: 50mg, Sodium: 540mg, Zinc: 10mg

Vitamins

Vitamin A: 610µg, Vitamin C: 11mg, Vitamin B12: 4.2µg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 30 minutes

Overall

4 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, tongs, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Family Meal, Sunday Lunch, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Soft, Tender, Velvety, Rich

Flavors

Savory, Meaty, Tomato-forward, Wine-infused, Earthy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave above 32°C / 90°F), fridge : 3 days (Cool within 2 hours,Store in airtight containers,Keep at 4°C / 40°F or below,Store polenta and sauce separately), freezer : 3 months (Freeze in airtight freezer-safe containers,Freeze sauce and polenta separately,Thaw overnight in the refrigerator)