Braised with polenta

INGREDIENTS for 4/6 people:

• 1 kg of beef (real or priest's hat)
• 1 bottiglia di vino rosso piemontese ( Barolo o Nebbiolo o Barbera o Barbaresco)
• 2 carote
• 2 costole di sedano
• 1 cipolla
• 2 spicchi d'aglio
• 2/3 foglie di alloro
• 1 rametto di rosmarino
• 5/6 chiodi di garofano
• pepe in grani (facoltativo)
• sale qb
• 30 gr di burro
• 2/3 cuchiai di olio extravergine d'oliva

PROCEDIMENTO:

Il primo passaggio importante per preparare un ottimo brasato è the marinade of the meat:

• take the meat and place it in a sized container, not too large so that the chosen part is well immersed in the marinade liquid
• wash and slice the vegetables into chunks and transfer them to the container adding all the spices and aromatic herbs and finally wet everything with red wine.
• Leave to marinate for at least 12 hours (overnight) in a cool place.

• place it in a non-stick saucepan  where you have melted the butter with the oil and brown it for 4/5 minutes or browning it well.
• now add all the marinade and simmer the meat on low heat for 1 and a half to 2 hours, being careful not to let the bottom dry too much.

cooking:

• Turn off the heat and remove the meat, letting it cool on a cutting board
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• slice the meat into rather thin slices and arrange them, salting on both sides, in a non-stick pan .
• blend the marinade, taking care to remove the bay leaves and pour it into the pan, covering the slices of meat well
• cook the meat for another 10/15 minutes on low heat so that it acquires good flavors.

can accompany the braised meat with polenta and a good glass of wine. Enjoy your meal!