Stracotto al vino rosso

Method

1. For the meat: rub garlic into meat and season. Place into a large bowl with bay leaves, thyme and enough wine to cover the meat. Cover and refrigerate overnight.

2. Drain the meat (reserving marinade) then dry with paper towels.

3. Melt 2 tablespoons of butter with the olive oil in a large heavy casserole until it foams, then add meat and brown on all sides over medium heat (5-7 minutes).

4. Remove the meat and add onion, carrot and celery to the casserole. Lightly fry for 5-7 minutes until lightly browned, then return the meat to the pan and pour reserved marinade through a strainer over the top. Cover the casserole and reduce the heat, simmering for 2.5 hours or until meat is tender (turn and baste meat often during cooking).

5. For the polenta: 40 minutes before the meat is ready, bring a saucepan of water to the boil and vigorously whisk in polenta until it forms a porridge consistency. Cook for a further 35 minutes or until polenta pulls out from the sides.

6. Remove from heat; add butter, grated parmesan and seasoning.

7. Melt the remaining butter in a medium frying pan and fry the mushrooms over a high heat for 4-5 minutes until golden. Add the mushrooms to the meat and cook for an extra 5 minutes.

8. Remove the meat from the pan and allow to rest on a cutting board for 5 minutes.

9. If sauce is too thin, cook uncovered over high heat for 5-10 minutes to thicken. Slice the meat and arrange on a warm platter. Taste and adjust sauce for seasoning, then spoon over meat.

10. Blanch the broccoli in boiling water for 3-5 minutes until the stems are tender. Remove, drain and season with salt, pepper and olive oil.

11. Serve the meat with the polenta and broccoli.