Beef Roast with Red Wine Sauce over Polenta

Ingredients

• 4 shallots
• 2 Garlic cloves
• 2 carrots
• 1 parsley root
• 200 g celery
• 1 kg beef roast (e.g., shoulder)
• Sea salt
• freshly ground pepper
• 3 tbsp vegetable oil
• 1 tbsp Tomato Paste
• 400 ml red wine (Barolo)
• 250 ml meat broth
• 2 tbsp balsamic vinegar
• 2 sprigs sage
• 200 g instant cornmeal
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 150°C fan.

2. 2.

   Peel and roughly dice the shallots, garlic, carrots, parsley root, and celery.

3. 3.

   Wash the beef, pat dry, season with salt and pepper, then sear it in a roasting tin in 2 tbsp hot oil. Remove from the tin and briefly sauté the vegetables in the remaining oil. Stir in tomato paste and deglaze with some red wine. Reduce, repeat once, then add the rest of the wine and some broth. Add balsamic vinegar and return the beef to the mixture. Roast in the preheated oven for 2–2½ hours, turning the meat occasionally and adding more broth as needed. During the last 15 minutes, add the drained sage leaves (save a few for garnish).

4. 4.

   Bring about 800 ml water to a boil for the polenta and stir in the cornmeal. Cook over low heat, stirring occasionally, for about 10 minutes until thickened. Add more water if necessary. Stir in butter and Parmesan, seasoning with salt.

5. 5.

   Remove the beef from the sauce and let it rest wrapped in foil. Strain the sauce and reduce further if desired (or thicken with a little starch). Slice the meat, return to the sauce, and season with salt and pepper. Arrange the slices over the polenta, drizzle with sauce, garnish with sage leaves, and serve additional sauce on the side.