Pot-roast beef with anchovies, chilli and soft polenta
Jul 31, 1975 2:00pm- 20 mins preparation
- 4 hrs cooking
- Serves 6
Print
Ingredients
Pot-roast beef with anchovies, chilli and soft polenta
- 2 tablespoon olive oil
- 1.5 kilogram corner piece beef rump
- 10 shallots (250g)
- 2 fresh small red thai (serrano) chillies, chopped finely
- 8 drained anchovy fillets, chopped finely
- 200 gram italian-style pork sausages
- 1/2 cup (125ml) dry red wine
- 400克罐头蕃茄丁
- 1 litre (4 cups) milk
- 1 litre (4 cups) water
- 1 medium brown onion (150g), quartered
- 2 dried bay leaves
- 1 cup (170g) polenta
Method
Pot-roast beef with anchovies, chilli and soft polenta
-
1Preheat oven to 125°C (105°C fan-forced).
-
2Heat oil in 6-litre (24-cup) flameproof dish; cook beef, turning, until browned all over. Remove from dish.
-
3Meanwhile, peel shallots, leaving root ends intact. Add to same dish; cook, stirring, until browned lightly. Add chilli and anchovies; squeeze sausage meat from casings into dish. Cook, stirring, until anchovies are soft and sausage meat is browned.
-
4Add wine and undrained tomatoes; bring to the boil. Return beef to pan, season, cover; cook, in oven, 3 hours.
-
5To make polenta; combine milk, the water, onion and bay leaves in large saucepan; bring to the boil. Remove from heat; stand 10 minutes. Discard onion and bay leaves. Slowly whisk polenta into milk mixture; cook, stirring, over low heat, about 30 minutes or until polenta is soft. Season to taste.
-
6Remove beef from dish; cover to keep warm. Strain sauce through fine sieve into large heatproof jug; reserve sausage mixture. Return sauce to dish; bring to the boil. Boil, uncovered, until reduced by half. Return sausage mixture to sauce.
-
7Serve sliced beef with sauce and soft polenta.
Notes
Not suitable to freeze.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020