Serves 1
Directions
- 1Sear the cubed beef in a pan until browned on all sides.
- 2Add the whole garlic cloves and bay leaves to the pan with the beef.
- 3Pour in the Chianti Classico red wine to cover the beef, then transfer to the oven to braise.
- 4Finely chop the fresh mint and parsley, then combine in a bowl with olive oil and kosher salt to make the salsa verde.
- 5Prepare the polenta by boiling stock and whisking in the polenta until thickened.
- 6Stir in the grated parmesan cheese and butter into the polenta.
- 7Serve the braised beef over the parmesan polenta and top with the salsa verde.
Ingredients
- beef chuck, cubed
- garlic, whole
- bay leaf
- chianti classico red wine
- fresh mint
- fresh parsley
- kosher salt
- olive oil
- polenta
- stock
- parmesan cheese, grated
- butter
Equipment
pantongswooden spoonmortar and pestleknifecutting boardmixing bowlgratersilicone spatulaspider strainer
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