Ingredients for the Brasato:

  • 1.5 kg (about 3 lbs) beef chuck or brisket, in one piece

  • 1 bottle (750ml) dry red wine (e.g., Barolo, Nebbiolo, or another full-bodied red)

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 1 large onion, chopped

  • 2 cloves garlic, crushed

  • 2 bay leaves

  • A few sprigs of fresh rosemary and thyme

  • 1 tablespoon extra virgin olive oil

  • Salt and freshly ground black pepper

  • 1 cup beef broth (if needed)

Ingredients for the Polenta:

  • 250g (about 1.5 cups) instant or traditional cornmeal (polenta)

  • 1 liter (about 4 cups) water or vegetable broth

  • 50g (about 1/4 cup) butter

  • 50g (about 1/2 cup) grated Parmigiano Reggiano cheese

  • Salt

Instructions for the Brasato:

  1. Marinate the Beef: The night before, place the beef in a large bowl with the chopped carrots, celery, and onion. Add the crushed garlic, bay leaves, rosemary, and thyme. Pour the entire bottle of red wine over everything. Cover and refrigerate for at least 12-24 hours.

  2. Sear the Beef: The next day, remove the beef from the marinade (reserve the marinade and vegetables). Pat the beef dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Remove the beef and set it aside.

  3. Sauté the Vegetables: Lower the heat to medium. Add the reserved vegetables from the marinade to the pot and sauté, scraping up the browned bits from the bottom, until soft and fragrant (about 10 minutes).

  4. Braise: Return the beef to the pot. Strain the wine from the marinade and pour it over the beef and vegetables. Bring to a simmer, then reduce the heat to low, cover, and let it braise for at least 3-4 hours, or until the meat is fork-tender. Check periodically and add a little beef broth if the liquid reduces too much.

  5. Finish the Sauce: Once the beef is cooked, carefully remove it from the pot and set aside. Strain the cooking liquid and vegetables through a sieve, pressing on the solids to extract all the flavor. Return the liquid to the pot and reduce it to a thicker sauce over medium-high heat. Shred or slice the beef and return it to the sauce to warm through.

Instructions for the Polenta:

  1. Bring the water or broth to a boil in a medium pot and add salt.

  2. Gradually whisk in the polenta, stirring constantly to avoid lumps.

  3. Reduce the heat to low and continue to cook, stirring frequently, until the polenta is thick and creamy (this will vary depending on if you use instant or traditional polenta - follow package instructions).

  4. Remove from the heat and stir in the butter and grated Parmigiano Reggiano until melted and fully incorporated.

To Serve:

Spoon a generous amount of warm polenta onto each plate. Top with the tender, saucy braised beef. Serve immediately.