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Rach's Brunello wine-based marinade doubles as a braising liquid for this tender beef pot roast served alongside polenta—which will be part of her Christmas Day menu this year.
"Serve with a simple salad of mixed bitter greens or celery and raw portobello mushroom salad with celery tops and parsley." — Rach
Pat meat dry and place in large container with carrots, celery, onion, garlic, bay, juniper, rosemary, thyme and wine. Refrigerate the beef 24 hours. Remove the meat from the marinade, reserving it, and pat meat dry. Heat a large Dutch oven over medium-high heat and add olive oil, melt in butter, add the beef and brown well and evenly. Season the beef generously with salt and pepper. Add the marinade and cook over very low heat for 2 to 3 hours on stove or in a 325˚F oven, covered, turning occasionally. Remove meat to carving board and let rest, strain the sauce and return to pot, whisk and reduce a bit, then whisk in remaining 2 tablespoons butter. Slice the beef and serve a few slices draped in rich wine sauce over or alongside polenta.
For polenta, bring liquids to low boil, add polenta, pepper and a good pinch of salt, stir frequently for 25 to 30 minutes. Add water, if necessary, to thin if polenta gets too thick to stir before it softens. To finish polenta, stir in butter and honey and cheese. Polenta should be pourable from a ladle.