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Braised Beef Ragu with Parmesan Polenta and Old Vine Zinfandel

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Braised Beef Ragu  Ingredients

1 2.5 to 3 lb, Beef Chuck Roast

2 Tbs Olive Oil

5 Garlic Cloves – diced

1 Yellow Onion (large) – diced

1 Carrott – diced

1 28 oz Can San Marzano Tomatoes – puree in a blender or food processor.

¼ Cup Tomato Paste

½ Cup Low Sodium Beef Broth 8 Fresh Basil leaves– chopped

1 tsp. Smoked Paprika or red chili flakes. I used a hot Hungarian paprika, as it has a wonderful spice and flavor. 

Parmesan Polenta Ingredients

8 Tbs. Salted Butter

1 Small Yellow Onion – diced

2 Cups Whole Milk

4 Cups Low-Sodium Beef Broth

1 ½ Cups Polenta – Corn Grits

1 Cup Shredded Parmesan Cheese 

Slow Braised Beef Ragu Directions

  1. Trim chuck roast, removing excess fat. You want a good layer of fat but not too much. Many YouTube videos are showing how much fat to trim from your pot roast. 
  2. Pat pot roast with a paper towel and dry. 
  3. Liberally season roast with salt and pepper on all sides. 
  4. In a large skillet, heat olive oil over medium-high heat. When oil is hot, sear all sides of the pot roast until nicely browned. 
  5. Place the roast into a slow cooker, and add garlic, onion, carrots and tomatoes, tomato paste, beef broth, basil, and paprika. 
  6. Cook on low for 8 hours until tender. Shred beef and taste for seasoning, adding salt and pepper to taste. Meat should shred easily. 

Parmesan Polenta Directions

  1. In a large heavy saucepan over medium heat, melt 4 Tbs. Of butter. When butter has melted add diced onion and cook until translucent, about 5 minutes. 
  2. Increase heat to medium-high, add beef broth and milk, and bring to a boil. 
  3. Once boiling, add polenta slowly, whisking continuously. Once the polenta has been added, continue whisking for about 2 minutes. 
  4. Reduce heat to low, simmer and cover. 
  5. Simmer for 30 minutes, stirring thoroughly every 5 minutes, making sure that polenta does not burn. After 30 minutes, the polenta should be creamy. If not continue to stir and recheck in 5 minutes. 
  6. Remove pan from heat and stir in remaining 4 Tbs of butter. 
  7. Add parmesan cheese, small amounts at a time, stirring into polenta completely before adding more parmesan. You can add more milk if the mixture becomes too thick. 
  8. Taste and add salt if needed.

Pair with Iron Hub Old Vine Zinfandel.