Entree: Italy – Lombardy – Manzo all'Olio (Braised Lombard beef gently cooked in olive oil with aromatics, served with polenta)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) beef chuck or brisket, trimmed and cut into 8 large pieces
- 6 tbsp (90 ml) extra-virgin olive oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 medium carrot, diced (about 4 oz / 115 g)
- 2 stalks celery, diced (about 3 oz / 85 g)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) beef broth
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Zest of 1 lemon (optional)
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- For serving: 1 cup (160 g) coarse polenta (cornmeal)
- For serving: 4 cups (960 ml) water or stock for polenta
- For serving: 2 tbsp (30 g) unsalted butter (for polenta)
- For serving: 1/2 cup (50 g) grated Parmigiano-Reggiano (for polenta)

Instructions

1. Pat the beef pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. In a large heavy-bottomed pot or Dutch oven, heat 4 tbsp (60 ml) olive oil over medium-high heat until shimmering. Brown the beef in batches, 3–4 minutes per side, until well caramelized; transfer to a plate.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil, then add the onion, carrot, and celery. Sauté until softened and beginning to brown, about 6–8 minutes. Add the garlic and tomato paste and cook 1 minute until fragrant.
3. Pour in the white wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes. Return the browned beef to the pot, add beef broth, bay leaves, rosemary, and thyme. Bring to a gentle simmer.
4. Cover, reduce heat to low, and braise gently for 2 to 2 1/2 hours, turning the meat once, until beef is very tender and sauce is glossy. If sauce reduces too much, add a splash of water or broth.
5. While the beef braises, make the polenta: bring 4 cups (960 ml) water or stock to a boil with a pinch of salt. Gradually whisk in the polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, 20–30 minutes. Stir in butter and Parmigiano-Reggiano, adjust seasoning.
6. Remove bay leaves and herb stems from the braise. Taste and adjust salt and pepper; stir in lemon zest if using and the chopped parsley. Serve the beef and sauce over creamy polenta, spooning sauce over each portion.
7. Leftovers keep refrigerated up to 3 days and often improve after resting overnight; gently reheat over low heat, adding a splash of water or stock if needed.