Brasato Con Polenta Alla Monzese (monza Braised Beef With Polenta)
Brasato con Polenta alla Monzese, or Monza Braised Beef with Polenta, is a classic dish from the Lombard cuisine of Italy. This hearty and flavorful meal is perfect for a cozy dinner on a chilly evening.
Ingredients
- 2 lbs beef chuck, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 cups beef broth
- 2 bay leaves
- 1 sprig rosemary
- Salt and pepper to taste
- 1 cup polenta
- 4 cups water
- 1/2 cup grated Parmesan cheese
Instructions
- Season the beef with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened.
- Stir in the garlic and cook for another minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot and add the beef broth, bay leaves, and rosemary.
- Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, until the beef is tender.
- Meanwhile, bring 4 cups of water to a boil in a separate pot. Gradually whisk in the polenta and cook, stirring constantly, for 15-20 minutes until thickened.
- Stir in the Parmesan cheese and season with salt and pepper.
- To serve, spoon the polenta onto plates and top with the braised beef and its sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 30g
- Carbohydrates
- 25g
- Fat
- 25g
Supplies
Large pot Whisk
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serve the Brasato con Polenta alla Monzese with a side of sautéed greens, such as Swiss chard or spinach, and a glass of red wine.
Tips & tricks
For even more flavor, you can add a splash of balsamic vinegar to the beef as it braises.
Cost
$25