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Playing How To Make Beef in Brunello Pot Roast With Polenta | Rachael Ray

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 

For more holiday roast ideas, check out her Tuscan Pot Roast, the Easiest Brisket Ever and this Sugar Plum Roast Made With Pork Loin


For the beef and marinade:
  • One 3- to 4-pound coulotte, top sirloin, chuck roast or eye round roast 
  • 2 carrots, sliced on a bias
  • 2 ribs leafy  celery, sliced
  • 1 large or 2  medium onions, chopped
  • 4 large cloves garlic, crushed
  • 2 large bay leaves 
  • 1 teaspoon juniper berries
  • 4 sprigs  fresh rosemary
  • A small handful of fresh thyme 
  • One 750-ml bottle Brunello di Montalcino
  • 2 tablespoons olive oil
  • 2 tablespoons butter, plus 2 tablespoons to finish sauce 
  • Salt and pepper 
  • Finely chopped  fresh rosemary and thyme, to garnish
For the polenta:
  • 3 cups chicken or beef stock 
  • 2 cups whole milk 
  • 1 ½ cups coarse polenta
  • 1 tablespoon coarse black pepper 
  • Salt 
  • 3 tablespoons butter, cut in small pieces 
  • 1 tablespoon Acacia or other light in color and flavor honey 
  • 1 cup grated Parmigiano-Reggiano cheese (a couple of handfuls)   


Serves: 6


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.