Meat entree - Gluten and lactose free
2-3 lbs of beef, in one single piece
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
2 cups dry red wine
Warm meat broth
1 sprig rosemary
4-5 sage leaves
4 tbsp extra virgin olive oil
3 qt. water
1 lb. Italina corn flour for polenta
1 1/2 teaspoon salt
In a non-stick skillet warm half of the olive oil and sautee the chopped vegetables, remove them from skillet; warm the remaining olive oil and sear meat on all sides (so you'll trap all meat juices inside).
When meat is seared, transfer chopped vegetables back into the skillet and pour wine. When wine is evaporated, transfer everything into a saucepan with lid, slightly bigger than the meat piece itself. Cover with warm broth and simmer, covered, for 2-3 hours.
At about half cooking time, add rosemary and sage and season with salt.
About 45-50 minutes before serving, prepare polenta.
Bring a large pot with water to a boil. When the water boils, add salt and slowly add polenta flour in a thin stream, whisking; reduce heat to medium and cook for 2 minutes whisking often, reduce heat to low and simmer for 40-45 minutes, whisking occasionally with a wooden spoon.
Slice meat not too thin and thicken meat's cooking juices; the easiest way to do so is to stir in some flour or corn/potato starch and boil it for a few minutes.
Serve meat with its juices and polenta.
This recipe serves about 8
- Use a good quality wine.
- The long cooking time is the secret in order to obtain a very tender meat.
- This recipe is gluten and lacose free!
- You can serve it with steamed/sauteed vegetables, making it a complete meal.