Entree: Switzerland – Italian Swiss / Ticino – Polenta e Brasato (Creamy coarse-corn polenta served with slow-braised beef in a rich red-wine and tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs

Total 3 hrs 25 min

Ingredients

- 2 lb (900 g) beef chuck roast, trimmed and tied if necessary
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 150 g)
- 1 carrot, finely chopped (about 75 g)
- 1 celery stalk, finely chopped (about 60 g)
- 2 cloves garlic, smashed and minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 1/2 cups (360 ml) beef stock (plus more as needed)
- 1 cup (240 ml) canned crushed tomatoes
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) balsamic vinegar or red wine vinegar
- 1 1/2 cups (240 g) coarse polenta (cornmeal)
- 6 cups (1.4 L) water or additional stock (for polenta)
- 3 tbsp (45 g) unsalted butter
- 1/2 cup (45 g) finely grated Parmigiano-Reggiano
- Extra olive oil for finishing

Instructions

1. Preheat the oven to 325°F (165°C). Season the beef generously with salt and pepper.
2. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Brown the beef on all sides until a deep crust forms, about 3–4 minutes per side; remove and set aside.
3. Reduce heat to medium, add the chopped onion, carrot, and celery and cook until softened, about 6–8 minutes. Add the garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Deglaze with 1 cup (240 ml) red wine, scraping up browned bits, and reduce by half. Stir in 1 cup (240 ml) beef stock and 1 cup (240 ml) crushed tomatoes, then add the bay leaf and thyme.
5. Return the beef to the pot, spoon some sauce over it, cover tightly, and transfer to the oven. Braise until fork-tender, about 2½–3 hours.
6. While the beef braises, bring 6 cups (1.4 L) water or stock to a simmer for the polenta. Slowly whisk in 1 1/2 cups (240 g) polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 30–40 minutes. Stir in 3 tbsp (45 g) butter and 1/2 cup (45 g) grated Parmigiano-Reggiano; season to taste.
7. Remove the beef from the braising liquid and strain the sauce into a saucepan. Skim fat, then simmer the sauce until slightly reduced and glossy. Pull or slice the beef into large pieces and return to the sauce to warm; finish with 1 tbsp (15 ml) vinegar to brighten, and adjust seasoning.
8. Spoon a generous bed of polenta onto plates, top with braised beef and spooned reduced sauce. Drizzle with a little olive oil and sprinkle additional Parmesan if desired. Serve hot.