Tuscan-Style Beef with Creamy Polenta
Youll be delighted to know that the oven will prepare the beef in a delicious sauce for you. Simply toss all the ingredients into a baking dish, cover it, and let it cook in the oven for 4 hours. After 4 hours, the meat will be so tender that you wont even need a knife!
Details
- Preparation Time: 15 minutes
- Cooking Time: 240 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 6
Ingredients
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1.8 kg Meat, beef, side
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6 pods Garlic, fresh
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5 pieces Fish, anchovy fillets in oil
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200 g Tomato, pieces - can
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4 twig Rosemary, fresh
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250 ml Alcohol, Wine, Red
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pieces Salt, table
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pieces Cheese, Parmesan, grated
Polenta
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250 ml Soup base, chicken, cube
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250 ml Water
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110 g Koruzni zdrob
Steps
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Preheat the oven to 150°C. Rinse the meat under running water and pat it dry with paper towels. Cut it into 5 cm pieces and season generously with salt and pepper. Peel and finely chop the garlic.
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Place the meat, garlic, anchovies, and rosemary sprigs into an ovenproof dish. Add the tomatoes and wine, and mix the ingredients well in the dish. Pour in enough water to completely cover all the pieces of meat, then cover the dish with a lid or aluminum foil. Place the dish in the preheated oven for 4 hours, allowing the meat to become tender and the sauce to thicken. If the sauce hasn't thickened after 4 hours, strain it and simmer on the stove for about 10 minutes.
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Just before the beef is ready, place a large pot on the stove and pour in the broth and water. Once the liquid boils, reduce the heat and gradually stir in the polenta. Cook for 5 minutes, stirring constantly, until the polenta thickens nicely. Season the prepared polenta to taste with salt and freshly ground pepper.
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Serve the beef alongside the polenta on plates. If desired, sprinkle with freshly grated Parmesan before serving.
Nutrition Information (Per 100g)
- Calories: 149.22 kcal
- Fat: 4.02 g
- Saturated Fat: 1.05 g
- Carbohydrates: 4.31 g
- Sugars: 0.04 g
- Protein: 20.11 g
- Fiber: 0.58 g