Red wine Braised Beef with polenta

Slow braising in red wine and fresh herbs, gives these beef ribs a distinctive flavour and a buttery soft texture!


SERVES 6
PREP 20 MINS
COOK 3.5 HOURS

• 2 tbsp butter
• 1.5kg beef brisket, boned
and rolled

• small bunch fresh
rosemary
• 2 carrots, sliced
• 2 large onions, halved
and sliced
• 2-3 celery sticks,
finely chopped
• 3 garlic cloves, chopped(optional)
• 600ml red wine
750-ml bottle dry red wine
3 tablespoons AP flour

Instructions

Place beef in a bowl. Add onions, Rosemary, salt, cleve, celery and carrot, then add redd wine  . Cover; refrigerate for 6 to 7 hours or until ready to use.

PREPARATION.
Heat butter in a pan

• 1. Coat beef in flour. Heat  butter over medium-high heat until hot;  Brown beef evenly, about 4 to 5 minutes per side;  Reduce heat to low; add wine mixture. Slow Cook  to 3 hours,

Author: Bright Mary Elias
What would you change in this recipe? let me know in the comment below


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