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Polenta with pot roast
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Lorenzo Ravioli
@lorenzoravioli- Ingredients
- Recipe
- Beef Palette1 kg
- grated carrot1 unit(s)
- Minced Garlic Cloves4 unit(s)
- Chopped Onion1 unit(s)
- Bay leaves to taste
- Rosemary to taste
- Glass of dry red wine1 unit(s)
- Tomato600 g
- Vegetable broth (as much as you need) to taste
- cornmeal300 g
- Milk1 cup
- unsalted butter1 dessert spoon
- Grated Parmesan to taste
- Cabbage bunch1 unit(s)
- Whole Garlic Cloves2 unit(s)
- Salt and Black Pepper to taste
- Olive oil to taste
- In a pressure cooker, fry the palette in pieces with olive oil, salt and pepper. Remove and reserve.
- In the same pan add garlic, onion, carrot, bay leaf and rosemary. Let it perfume, then add the tomato. Let it reduce. Put the meat back in the pan, add the wine and fill with water until the meat is covered.
- Cover the pan and let it get pressure. Soon after count 30 minutes of cooking and turn off the fire. The meat will be tender. Shred the meat and set aside.
- Quickly sauté the “Juliene” cabbage over high heat with olive oil, minced garlic, salt and black pepper. Reserve.
- In a medium saucepan, heat 200 ml of vegetable stock. Add the cornmeal without stopping to stir with the help of a whisk. When it starts to thicken, add the warm milk without losing the point. Finally, adjust the salt. Finish by adding the butter and parmesan.
- On a white plate, arrange the polenta at the bottom of the plate, then gently spread the meat and sauce. Finally, the sautéed cabbage. Serve this complete dish to your friends and you will be successful! Bon appetite!🍀
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