Secondo / Main Course
A rich Tuscan-style beef stracotto slowly braised in Chianti wine until tender, served over silky parmesan polenta with a glossy, aromatic sauce.
Recipe video
Pat the beef dry, season all sides with salt and pepper, and let it sit at room temperature for 20 minutes.
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, then transfer to a plate.
Lower the heat to medium. Add onion, carrot, and celery, then cook for 8–10 minutes until softened and lightly golden.
Add garlic and tomato paste. Stir for 2 minutes until the paste darkens and smells sweet.
Pour in Chianti wine, scraping the bottom of the pot to release the browned bits. Simmer for 8 minutes to reduce slightly.
Add beef stock, crushed tomatoes, rosemary, thyme, and bay leaves. Stir well.
Return the beef to the pot, nestling it into the liquid. The liquid should come about halfway up the meat.
Cover and cook gently over low heat for 3½–4 hours, turning the beef once halfway through, until fork-tender.
Transfer the beef to a board. Remove herb stems and bay leaves from the sauce.
Simmer the sauce uncovered for 15–20 minutes until glossy and slightly thickened.
Shred the beef into large tender pieces and return it to the sauce. Stir in butter until the sauce becomes silky.
For the polenta, bring milk, water, and salt to a gentle simmer in a saucepan.
Slowly whisk in the polenta in a steady stream to prevent lumps.
Cook over low heat for 25–30 minutes, stirring often, until creamy and tender.
Stir butter and parmesan into the polenta, then serve immediately topped with stracotto, sauce, parsley, extra parmesan, and olive oil.
