Slow Roasted Beef Short Rib Casserole With Creamy Polenta

For the casserole: (serves 6)

• 60 ml olive oil
• 2 kg beef short rib (or brisket), cut into large chunks
• salt & pepper, to taste
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 stick celery, finely chopped
• 3-4 cloves garlic, finely chopped
• 4-6 sprigs rosemary
• 30 ml tomato paste
• 250 ml (1 cup) dry red wine
• 1 can (400 g) chopped tomatoes
• 5 ml (1 teaspoon) sugar
• about 450 ml beef stock

For the polenta:

• 6 cups (1,5 litres) water
• 1,5 cups (375 ml) polenta
• 125 ml fresh cream
• salt & pepper, to taste

Method:

1. For the casserole: in a large, wide casserole/pot, heat the oil and fry the meat in batches over high heat on all sides until brown. Season with salt & pepper while frying. Remove the meat, then add the onion, carrot, celery, onion & rosemary. Lower the heat to moderate, then fry until soft and light brown. Add the tomato paste and fry for a minute, then add the wine, tomatoes, sugar and stock. Stir to mix and bring to a simmer. Add the meat back into the pot, cover with a lid and roast for about 2 hours until very tender. Serve hot with polenta.

2. For the polenta: Bring the water to a simmer, then add the polenta and stir well until thickened, cooking it for about 3-5 minutes over low heat. Add the cream and season well with salt & pepper. Remove from the heat and cover with a lid until ready to serve. Stir well just before serving.

About the wine, Spier Creative Block 5:

Blackberry and currant is supported by cedar, dark chocolate and fennel hints that flow into a vibrant palate with great balance and dense tannins. The taste will be enhanced by ageing.

Slow-cooked oxtail, a beef casserole, or fire-roasted wild mushroom truffled risotto.