Braised Meat with Polenta: A Rich and Comforting Dish

Introduction

This braised meat with polenta is the perfect dish for those who appreciate deep, complex flavors and melt-in-your-mouth tenderness. Slowly cooked with aromatic spices, wine, and balsamic vinegar, this dish delivers a rich, caramelized sauce that coats the meat beautifully. Paired with buttery, creamy polenta, this is a comforting and elegant meal that will impress any guest.

Ingredients

For the Braised Meat:

• 1kg of meat (check the video for the cut used)
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 cinnamon stick
• 1 star anise
• Mixed fresh herbs
• 1 garlic clove
• 1 glass of red wine
• ½ glass of Marsala wine
• 1 tbsp tomato paste
• ½ glass of balsamic vinegar
• 2 tbsp brown sugar
• Olive oil
• Salt
• Whole black peppercorns

For the Polenta:

• Cornmeal
• Butter
• Salt
• Black pepper

Instructions

1. Prepare the Aromatics: Chop the vegetables and place them in a pot with the cinnamon, star anise, fresh herbs, garlic, and a drizzle of olive oil.
2. Season and Sear the Meat: Trim any excess membrane (pleura) from the meat, season with salt and black pepper, and sear it in a hot pan until browned on all sides.
3. Build the Braise: Add the seared meat to the vegetables, along with the juices from the pan. Pour in the red wine, Marsala, tomato paste, balsamic vinegar, and brown sugar. Stir well and add water if needed to fully cover the meat.
4. Slow Cook: Cover and let the meat simmer on low heat for 3 to 4 hours, turning occasionally, until tender.
5. Reduce the Sauce: Once the meat is cooked, strain the broth and return it to the heat to reduce into a thick, flavorful sauce.
6. Prepare the Polenta: Cook the cornmeal according to package instructions, then finish with butter, salt, and black pepper for extra creaminess.
7. Glaze the Meat: Return the meat to the pan, coat it with the reduced sauce, and let it caramelize slightly.
8. Serve and Enjoy: Plate the meat over a bed of creamy polenta, drizzle with extra sauce, and savor this rich, comforting dish.

Tips for Success

• Searing is Key: A deep brown crust on the meat enhances the flavor of the final dish.
• Low and Slow: The long cooking time allows the meat to break down into a tender, fall-apart consistency.
• Perfect Polenta: Stir constantly and finish with butter for an ultra-smooth texture.

Why This Recipe Works

The slow braising process develops a rich, umami-packed sauce that pairs beautifully with the creamy polenta. The balance of acidity from the balsamic vinegar and the sweetness from the brown sugar creates a complex yet comforting flavor. This is the perfect dish for a cozy dinner or a special occasion.