Ingredients:
1.3-1.6kg Beef (such as Brisket, Chuck, Osso Bucco)
1 to 2 Tablespoon Olive Oil
1 to 2 teaspoons Salt
1 teaspoon Pepper
5 Garlic Cloves (minced)
1 large Onion (diced)
1 Carrot (diced)
800g Canned Tomatoes (puree in blender)
¼ cup Tomato Paste
½ cup Beef Broth
8 Fresh Basil Leaves (chopped)
1 teaspoon Red Chili Flakes
Parmesan Polenta:
8 Tablespoons (120g) unsalted Butter (divided)
1 small Onion (minced)
1 teaspoon Salt
2 cups whole Milk
4 cups Water or Beef Broth
1 ½ cups Polenta
1 cup Parmesan Cheese
Garnish:
Fresh Basil
Parmesan Cheese
Method:
Heat a large skillet or pot over medium-high heat. Add oil and then carefully place beef in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.
Place the beef into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.
Parmesan Polenta:
Heat a large heavy saucepan over medium heat.
Melt half (4 Tablespoons) of butter. Add the onion and cook until softened, about 5 minutes.
Increase heat to medium-high and add the milk, water/broth, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.
Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.
Remove from heat and stir in the remaining half (4 Tablespoons) of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed
