Brasato di Manzo al vino Rosso con Polenta

Braised Beef in Red Wine with Polenta

March 11, 2020

In this difficult period for everyone, we believe one thing can cheer our hearts "EAT AT HOME", because perhaps this moment of sharing can make us savor a little pleasant normality.

By virtue of this Eligere Food offers you a great traditional dish, simple to make, which will make us rediscover the pleasure of being at the table with the family.
A tasty recipe by Chef Marco Zilindo of the Cappuccini Resort.

Braised Beef in Red Wine with Polenta

Ingredients for 4 people:

  • 1.2 kg of meat for braising (eg. Priest's hat)
  • 3 medium onions
  • 1 celery leg
  • 1 carrot
  • 250 red wine "Liber" Az. agr. Botturi
  • 30 g lard
  • 250g peeled tomatoes
  • 20g concentrate
  • Salt and pepper
  • Laurel
  • thyme

Ingredients for the Polenta:


Cut the meat into pieces, add salt and pepper to taste. Put it to brown in a pan with oil and lard, add the onions, celery and carata cut and the herbs. Let it cook for 10 minutes.
Once the 10 minutes have passed, blend the beef with the red wine. Then add the tomato, herbs and a glass of water.
Cook everything for 2 hours over medium heat, with the lid on.
Meanwhile, prepare the polenta.
When everything is ready, let's sit down and "EAT TOGETHER".