Main CourseDinner

Rustin Negaa (Braised Beef with Polenta)

Name: Rustin Negaa (Braised Beef with Polenta)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: italian, lombard
Ingredients: 900 g beef chuck cut into 5cm pieces; 30 g all-purpose flour; 2 tbsp olive oil; 100 g pancetta diced; 1 pcs yellow onion chopped; 1 pcs carrot chopped; 1 pcs celery stalk chopped; 2 clove garlic minced; 500 ml red wine dry; 250 ml beef broth; 1 tbsp tomato paste; 2 g fresh rosemary; 1 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 200 g instant polenta; 800 ml water; 30 g butter; 30 g grated parmesan cheese

Rustin Negaa, meaning 'roasted black' in Milanese dialect, is a classic Lombard dish featuring tender beef braised in red wine until deeply flavorful. Served traditionally with creamy polenta, it's a comforting and hearty meal perfect for cooler weather. The long, slow cooking process yields incredibly succulent meat and a rich sauce.

An original recipe by Forkin

Total time: 4 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 946 kcal

Allergen information: may contain celery, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 5cm pieces
30 gall-purpose flour
2 tbspolive oil
100 gpancetta, diced
1 pcsyellow onion, chopped
1 pcscarrot, chopped
1 pcscelery stalk, chopped
2 clovegarlic, minced
500 mlred wine, dry
250 mlbeef broth
1 tbsptomato paste
2 gfresh rosemary
1 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground

for serving

200 ginstant polenta
800 mlwater
30 gbutter
30 ggrated parmesan cheese

Equipment

measuring cups · slotted spoon · measuring spoons · dutch oven · wooden spoon · cutting board · knife · whisk

The method

Step by step

1
Pat the beef dry with paper towels and toss it with the all-purpose flour, ensuring each piece is lightly coated.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
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.
About 7 min
Cook’s note: Render the pancetta slowly to extract maximum flavor.
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.
About 10 min
Cook’s note: Browning the beef creates a flavorful fond at the bottom of the pot, which will contribute to the richness of the sauce.
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.
About 10 min
Cook’s note: This step develops the soffritto, the aromatic base for the braise.
5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
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.
About 5 min
Cook’s note: Make sure to scrape all the flavorful browned bits from the bottom of the pot.
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.
About 2 min
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.
About 3 hr 30 min
Cook’s 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
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.
About 5 min
Cook’s note: Whisk constantly when adding polenta to prevent lumps.
10
Once the polenta is cooked, stir in the butter and grated parmesan cheese until melted and combined.
About 1 min
11
Once the beef is tender, remove the rosemary sprig and bay leaf from the braise. Taste the sauce and adjust seasoning if needed.
About 1 min
12
Serve the Rustin Negaa hot, spooned over generous portions of creamy polenta.

Per serving

Nutrition

22%Score

Calories: 945.9kcal
Protein: 55.2g
Carbs: 16.8g
Fat: 62.5g
Fibre: 1.9g
Sugar: 4.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Rustin Negaa and polenta separately in airtight containers in the refrigerator.

Reheating

Reheat Rustin Negaa gently on the stovetop over low heat, adding a splash of broth or water if needed. Reheat polenta with a splash of milk or water to restore creaminess.