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

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