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Braised beef with polenta
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 523
This is needed
This is needed for 4 people
  • 1 peanut oil
  • 450 beef ragout
  • 100 dry-cured country bacon
  • 1 onions
  • 0.5 white flour
  • 2 garlic clove
  • 0.25 salt
  • 1 tomato puree
  • pepper
  • 1 red wine
  • 1 water
  • 1 chopped tomatoes
  • salt and pepper to taste
  • 1 thyme
  • 1 sage
  • 1 butter
  • 1 water
  • 1.5 salt
  • pepper
  • 250 coarsely ground polenta (Bramata)
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And that's how it's done
And that's how it's done
Heat the oil in a frying pan, brown the meat in batches for approx. 3 mins., remove. Fry the bacon, onions and garlic in the same pan for approx. 2 mins., return the meat to the pan, dust with flour, season. Stir in the tomato puree. Add the wine and reduce completely. Add the water and tomatoes, bring to the boil. Reduce the heat, add the sprigs of thyme and sage, cover and braise for approx. 1 hr. Remove the herbs, season.
Bring the water to the boil with the butter, season. Stir in the sweetcorn, reduce the heat, cover and cook for approx. 40 mins. over a very low heat, stirring occasionally to form a thick paste.