Rustin Negaa (Braised Beef with Polenta)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the beef dry with paper towels and toss it with the all-purpose flour, ensuring each piece is lightly coated.

   Ca. 5 min.

   Kokkens note: Drying the beef helps achieve a better sear.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pancetta and cook until crispy, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Render the pancetta slowly to extract maximum flavor.

3. 3

   Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the floured beef to the pot in batches, searing on all sides until deeply browned. Do not overcrowd the pot.

   Ca. 10 min.

   Kokkens note: Browning the beef creates a flavorful fond at the bottom of the pot, which will contribute to the richness of the sauce.

4. 4

   Remove the seared beef and set aside. Add the chopped onion, carrot, and celery to the pot. Sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom of the pot.

   Ca. 10 min.

   Kokkens note: This step develops the soffritto, the aromatic base for the braise.

5. 5

   Stir in the minced garlic and cook for another minute until fragrant.

   Ca. 1 min.

6. 6

   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze. Bring to a simmer and cook for 5 minutes to reduce slightly.

   Ca. 5 min.

   Kokkens note: Make sure to scrape all the flavorful browned bits from the bottom of the pot.

7. 7

   Stir in the beef broth and tomato paste. Return the seared beef and crispy pancetta to the pot. Add the fresh rosemary and bay leaf. Season with salt and black pepper.

   Ca. 2 min.

8. 8

   Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 3 to 3.5 hours, or until the beef is fork-tender.

   Ca. 3 t. 30 min.

   Kokkens note: Check occasionally to ensure the liquid is simmering gently and stir to prevent sticking. Add a little water or broth if it becomes too dry.

9. 9

   While the beef is braising, prepare the polenta according to package instructions. Usually, this involves bringing water to a boil, whisking in the polenta, and cooking until thick and creamy, about 3-5 minutes for instant polenta.

   Ca. 5 min.

   Kokkens note: Whisk constantly when adding polenta to prevent lumps.

10. 10

    Once the polenta is cooked, stir in the butter and grated parmesan cheese until melted and combined.

    Ca. 1 min.

11. 11

    Once the beef is tender, remove the rosemary sprig and bay leaf from the braise. Taste the sauce and adjust seasoning if needed.

    Ca. 1 min.

12. 12

    Serve the Rustin Negaa hot, spooned over generous portions of creamy polenta.