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🍽️ Tender Beef Roast in Red Wine Gravy with Creamy Polenta

701 kcal · 30 min · 4 servings

Ingredients

• 4 shallots
• 2 garlic cloves
• 2 carrots
• 1 parsley root
• 200 g celery
• 1 kg beef roast (e.g. shoulder)
• sea salt
• pepper (from the mill)
• 3 tbsp vegetable oil
• 1 tbsp tomato paste
• 400 ml red wine (Barolo)
• 250 ml meat broth
• 2 tbsp balsamic vinegar
• 2 sprigs sage
• 200 g cornmeal (instant)
• 2 tbsp freshly grated parmesan

Instructions

1. 1. Preheat the oven to 150 degrees Celsius fan-forced.
2. 2. Peel the shallots, garlic, carrots, parsley root, and celery.
3. 3. Roughly chop the peeled vegetables.
4. 4. Rinse the meat and pat it dry with kitchen paper.
5. 5. Season the meat generously with salt and pepper.
6. 6. Heat two tablespoons of oil in a roasting pan.
7. 7. Sear the meat on all sides until browned.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Sauté the prepared vegetables briefly in the remaining fat.
10. 10. Stir the tomato paste into the vegetables.
11. 11. Deglaze the mixture with a splash of red wine.
12. 12. Let the liquid reduce slightly.
13. 13. Repeat the deglazing with a little red wine and the reduction process once.
14. 14. Pour in the remaining red wine and some meat broth.
15. 15. Add the balsamic vinegar.
16. 16. Place the meat back into the sauce.
17. 17. Close the oven door and braise the meat for two to two and a half hours.
18. 18. Turn the meat repeatedly during the cooking time.
19. 19. Gradually add the remaining meat broth.
20. 20. Strip the sage leaves from the stems.
21. 21. Fry the sage leaves with the meat for the last fifteen minutes.
22. 22. Bring about 800 milliliters of water to a boil in a pot.
23. 23. Stir the polenta semolina into the boiling water.
24. 24. Let the polenta swell for about ten minutes over low heat.
25. 25. Stir occasionally while doing so.
26. 26. Add a little more water if necessary.
27. 27. Stir the butter and Parmesan into the polenta.
28. 28. Season the polenta with salt.
29. 29. Remove the meat from the sauce.
30. 30. Wrap the meat in aluminum foil and let it rest.
31. 31. Strain the sauce through a sieve.
32. 32. Reduce the sauce further if necessary.
33. 33. Thicken the sauce with a little starch if necessary.
34. 34. Slice the meat.
35. 35. Place the meat slices back into the sauce.
36. 36. Season the meat with salt and pepper.
37. 37. Place the meat slices on top of the polenta.
38. 38. Drizzle the dish with some sauce.
39. 39. Garnish the food with fresh sage leaves.
40. 40. Serve the remaining sauce separately.

Nutrition per serving

• kcal: 701
• Protein: 59 g · Fett/Fat: 23 g · Carbs: 48 g