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Cooking time: 3.5 hours
Serves: 6 people


  • 1kg of beef (muscle or priest’s hat)
  • 2-3 carrots, chopped
  • 1 large onion, chopped
  • 30g celery, chopped
  • 1 clove garlic
  • Beef stock or broth as required
  • Salt and pepper
  • Extra virgin olive oil
  • 1L red wine
  • Flour for dusting
  • 500g Merchant Gourmet Polenta
  • 1.5L  water
  • 1 tablespoon of olive oil


  1. Place the meat with the diced onion carrots and celery, cover with the wine in a bowl and marinate overnight
  2. Drain the meat from the marinate and dust it in flour (I prefer to dust the meat in the flour to get a creamy sauce)
  3. Brown the meat in a large pot with some oil, the add the garlic cut into strips, carrots, onion, celery from the marinate and salt and pepper and sauté.
  4. Pour in the marinated liquor and cook the meat over low heat for at least 3 hours, add the vegetable broth as needed to almost cover the meat.
  5. Remove the meat from the pot and blend the vegetables. Reduce the sauce if required
  6. Once cooled, cut the beef into slices and put it back in the pot with the sauce to keep warm until ready to serve
  7. Bring the water to the boil and lightly salt, add a tablespoon of olive oil (to avoid lumps) and sieve in the polenta flour, stir continuously for at least 50 minutes. Serve the sauce with polenta and braised beef
  8. My favourite way to eat the Polenta is to it let cool down completely, grill it then slice and serve