Red Wine Braised Beef with Polenta
Rich, decadent, delicious, and a show stopping meal to say the least. This recipe for red wine braised beed with a mascarpone polenta is one that will please any company you are having over for dinner. This Red Wine Braised Beef served over polenta is one I like for a Sunday supper.
Yes it does take some time, but really not much work you have to do. While the beef cooks you can relax for a few hours. Everyone who enjoys this braised beef meal will be thinking you worked in the kitchen for hours to prepare the elegant and delicious dish. This is a low and slow kind of cooking recipe.
This meal is elegant and classy. The rich flavors of the sauce cooking for hours has your mouth watering with every bite. Braised beef is one of those meals that every family has a recipe. It is a comfort food. With this recipe I wanted to turn up the volume and make it a more elegant version of your typical braised beef.
Whether you are making this dish for guests, your in-laws, your boss, or your special someone it will have them asking for seconds and the recipe! So put this recipe in your “have to cook” stack of recipes, but move the rest to the bottom and place this one right on top.
I recommend Bonterra Organic wine for this recipe and the meal. The Cabernet Sauvignon is a perfect wine that pairs magically with the meal. Not only do you taste it in the red wine sauce with the beef, but it complements the polenta beautifully. Bonterra Organic Cabernet Sauvignon 2016 vintage is the one I used and it is economical as well. This wine is a great weekday wine to drink with other recipes as well. So get ready to open up a bottle, pour yourself a glass, and get to cooking this delicious Red Wine Braised Beef with Mascarpone Polenta!
Cheers and happy eating!
Red Wine Braised Beef with Polenta
- 2.5 lb Chuck Boneless Beef
- 1 TBLS Butter
- 2 TBLS Olive Oil
- 1/2 Yellow Onion small dice
- 2 Carrots peeled and small dice
- 2 Celery Stalk small dice
- 1 Garlic Clove minced
- 2 cups Bonterra Organic Cabernet Savignon
- 1/2 cup Water if necessary
- 2 sprigs Rosemary
- 4 sprigs Fresh Thyme
- Salt and Pepper
- 2 cups 1 Minute Polenta
- 4 cups Water
- 1 cup Mascarpone
- 1/2 cup Parmesan Cheese Grated
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
1. In a large pot or dutch oven heat the olive oil over high heat.
2. Season the beef well with salt and pepper. Once the pot is hot sear both side of the meat, about 4-5 minutes on each side until a nice seared crust is formed. Once you have seared the beef place it aside on a plate while you prepare the sauce.
3. Lower the heat of the stove to low/medium and add the butter. When the butter has melted add the onions, carrots, and celery. Sprinkle the vegetables with salt and let them cook for 2-3 minutes. Then add the garlic and once the garlic is fragrant add the red wine and water. Season well with salt and pepper. Add the beef back to the pot and now add the rosemary and thyme sprigs. Bring this to a simmer and cover the pot. Lower the heat to low and let this cook for 2.5-3 hours on low.
4. Once the beef has been braised remove it from the pot. Remember the longer and lower you cook the meat the more tender and fall off the bone affect it will have. Once the meat has been removed from the sauce turn the heat of the stove up to high and bring it to a boil. Once boiling reduce the red wine sauce to half. After about 6-7 minutes of reduction turn the heat off. Let it sit uncovered while you prepare the rest of the meal.
5. Pull the tender braised beef apart and let it cool slightly.
6. To make the polenta, bring the water to a boil in a sauce pan. Once boiling add the polenta in a nice even stream while stirring vigorously, stir for 1 minute. Turn the heat off once the polenta comes together and stir in the mascarpone, parmesan cheese, and salt and pepper.
7. Serve the polenta first topped with the braised beef and garnished with a few spoonfuls of the red wine sauce.