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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
  • Fat about 0g
  • Carbohydrates about 0g
  • Protein about 0g
This is needed
This is needed for 4 people
  • 450 g beef ragout
  • 100 g dry-cured country bacon, cut into strips
  • 1 onions, finely chopped
  • 1 tbsp peanut oil
  • 0.25 tsp salt
  • 0.5 tbsp white flour
  • 2 garlic clove, roughly chopped
  • a little pepper
  • 1 tbsp tomato puree
  • 1 dl red wine
  • 1 dl water
  • 1 tin chopped tomatoes (approx. 230 g)
  • 1 sprig thyme
  • salt and pepper to taste
  • 1 sprig sage
  • 1 litre water
  • 1.5 tsp salt
  • 1 tbsp butter
  • 250 g coarsely ground polenta (Bramata)
  • a little pepper
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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.

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