Ingredients
- 1 kg rump of beef
- 40 gm pancetta, cut into strips
- 2 x carrots, cut into small pcs
- 3 x onions, cut into small pcs
- 1 x celery stalk, cut into small pcs
- 2 x leaves fresh sage, (2 to 3)
- 1 sprg fresh rosemary
- 2 x fresh bay leaves Black pepper corns
- 3 Tbsp. extra virgin olive oil
- 50 gm butter
- 1 bot red wine, (preferably full bodied e.g. shiraz/barbera)
- 500 gm buckwheat polenta
- 1 1/2 lt water Salt
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Beef In Red Wine Sauce
Servings: 6
Directions
- With a paring knife make small cuts into the meat and fill the cuts with pancetta.
- Tie the meat with string (for shape) and place in a bowl. Add in the carrots, onions, celery and a few leaves of the sage, bay leaves, rosemary and a few pepper corns.
- Cover all the ingredients with the wine and let them marinate for at lest ten hrs, turning the meat over every two hrs.
- When it is ready remove from the bowl and dry the meat.
- In a casserole dish heat the butter with the extra virgin olive oil over a medium heat.
- Add in the meat, season it with salt and brown it on all sides. Add in the vegetables and the remaining herbs and cook them for a few min. Add in one c. of marinade, cover with a lid and cook it on a low flame.
- Cook for about 1 1/2 - 2 hrs adding a c. of the marinade at a time till all is finished.
- When the meat is cooked, remove and pass the remaining sauce through a mouli, reheat and adjust seasoning.
- Serve the sauce with the meat sliced, on polenta.
- POLENTA DI GRANDO SARACENO:In a saucepan bring salted water to the boil.
- Add in the polenta, whisk to avoid lumps.
- Cook over a low heat for 35-40 min, stirring it often with a wooden spoon
- (note - polenta will stick to the pot and make a crust on the saucepan, this will give it a smoky flavour).
- Tip out onto a board and slice.
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