Braised Beef Shoulder and Basil Polenta

Braised Beef Shoulder and Basil Polenta

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Today’s recipe comes from Damon Stephens from Luca Italian Kitchen.

Braised Beef Shoulder

12 oz Beef Shoulder Medallions
8 Cherry Tomatoes Cut in Half
1 Tablespoon Garlic minced
2 Tablespoons Onion small dice
1/4 cup red wine
1/2 cup Beef stock
2 Tablespoons Butter

  • Heat a saute pan with 3 Tablespoons of oil until oil is slightly smoking
  • Place Beef medallions in oil to sear
  • Once the beef releases from the pan on its own, flip over and add Tomatoes, Garlic and Onions
  • Cook everything together until onions are slightly caramelized
  • De-glaze with red wine and beef stock
  • Reduce by half and add butter
  • Season with Salt and Pepper to taste

Basil Polenta

1 Qt Chicken stock or Water
2 cups Polenta grade cornmeal
10 Basil Leaves Sliced
2 Tablespoons Butter
1/2 Cup Parmesan Cheese
To Taste Salt and Pepper

  • Bring Chicken Stock or Water to a boil
  • Add Cornmeal and Constantly Whisk
  • Wait for Polenta to thicken, then add Basil and butter
  • While still whisking, add Parmesan Cheese and adjust seasoning to taste

Both Recipes serve two people provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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