Mission Brewery IPA Braised Beef Over Creamy Polenta
May 26, 2016
I don’t know what it is lately, but I can’t seem to get enough of braised short ribs and polenta or some sort of slow cooked beef. I’m a sucker for that deep rich flavor that comes from meat that has been slow cooking for hours in its own juices. Chances are, if it’s on the menu, I’m going for it. The creamy polenta is dedicated to my dear, dear friend, Terrie. We had some amazing mascarpone polenta a few weeks ago at Divanti Enoteca in Little Italy and she was hooked from the first bite.
Slow cooking and braising beef is so simple! The dutch oven does all the work, it’s a perfect Sunday dish to round out a weekend with an amazing and hearty slow cooked meal.
2 Lbs Bonless Beef Chuck Roast
1 Onion Sliced Thin
3 Cloves Garlic Chopped
1 Bottle Mission Brewery IPA (or Beer/Stout of your choice)
6 Large Carrots, Peeled, and Chopped into 2 Inch Pieces
Salt and pepper
1 Tbsp Olive Oil
2 Tbsp Butter
1 Tbsp Flour
½ Cup Yellow Polenta or Corn Meal
1 Cup Water
1 Cup Milk
½ Cup Mascarpone
2 Tbsp Butter
1 Tsp Salt
Preheat oven to 275 degrees.
In a large dutch oven or heavy bottom pan melt 1 tbsp butter and olive oil over medium high heat. Sear beef on all sides to lock in that flavor.
Remove meat, add onions and let them sweat 4-5 minutes, add garlic and cook for 2-3 more minutes.
Next, add beer and bring to a simmer.
Add beef back to the pan, cover, and place in the oven. Cook for 2 hours, turn meat over and add chopped carrots, cook for 1 ½ more hours.
In a nonstick pan melt remaining tbsp butter and whisk in 1 tbsp flour to make a roux, add juices from your meat to thicken the sauce.
In a medium sized sauce pan, bring water, milk, and salt to a boil, gradually add polenta stirring constantly to ensure a creamy texture. Turn the heat down, once all of the liquid is absorbed, add butter, mascarpone. Continue stirring until all ingredients are incorporated. Cover and keep warm over low heat until ready to serve.