- 4 kg of beef ( I used a full leg)
- 2 tbsp of vegetable oil
- Salt and freshly ground black pepper
- 4 large red onions, diced
- 20-22 cloves of garlic (minced)
- 2 x 32-ounce cans of full San Marzano tomatoes
- 3 cups of red wine (and 1 cup of water)
- ½ cup of balsamic vinegar + 2 tbsp of red wine vinegar
- couple of bay leaves
- Heat the oven to 325°F (160 C)
- De-bone the beef into Cut the beef into 5 or 7 large pieces
- Brush the pieces with oil and apply salt and pepper generously.
- Heat your largest, deepest pot oven over medium-high heat and sear the meat for several minutes on each side, about 12 minutes in all.
- When the meat is well seared, with a dark brown crust all over, remove to a plate and turn the heat down to low.
- Add the onions and garlic, and sprinkle with salt.
- Cook on low heat for 10 minutes or until they are golden and soft then stir in the diced tomatoes and sauté over medium heat for 2 to 3 minutes.
- Then stir in the red wine + water and bring to a simmer, scraping any browned bits off the bottom of the pan, then turn off the heat and stir in the balsamic vinegar and red wine vinegar.
- Divide the sauce into 2 Dutch ovens in order not to cram the beef when it’s cooking.
- Put the beef back in the Dutch ovens (toss in the bay leaves) and cover the pans and cook in the oven for 3 hours.
- Check on the beef at the 2-hour mark to see if it will need more than an additional hour.
- When ready, remove the beef from the oven and cool for 20 to 30 minutes.
- Use two forks to shred the meat thoroughly. Refrigerate overnight.
- The next day, scrape off the layer of fat that has hardened on top of the meat
- The meat can be served as it is or over polenta.
- 28-30 cups of water
- 5 tsp salt
- 7-6 ½ cup of polenta
- 6 2/3 cup of grated Parmesan cheese
- 18-22 tsps minced herbs (optional)
- 20 tbps butter, salted or unsalted
- Bring the water and salt to a boil in a saucepan.
- Whisk in the polenta. When the water comes back to a boil, reduce the heat to the lowest possible setting and continue to whisk the polenta frequently (more frequently toward the end of cooking), until it’s thick. It will take about 45 minutes. If the heat on your stove does not go low enough to simmer it gently, use a flame-tamer.
- Whisk in the butter and let it simmer for 1-2 minutes.
- Remove from heat and whisk in the cheese and herbs (if using) and let it cook for another 2-3 minutes.
- Once ready, serve the polenta in a large serving dish and place the braised beef on top in the center. You can sprinkle some Parmesan on top if you like.
SERVE AND ENJOY!