BROUGHT TO YOU BY Prodotti
There are few things more satisfying on a cold winter’s evening than a bowl of something rich, deeply savoury, and genuinely effortless to pull together. This is that dish. Slow-cooked beef melts into a glossy, wine-dark sauce, ladled over a cloud of creamy De Gustibus Polenta — one of Italy’s most humble and beloved staples, and the kind of comfort food that earns its place at the table every time. Preparation is minimal, the reward is enormous, and the warmth lingers long after the last spoonful.
Serves: 4 - 6
INGREDIENTS
1.2-kilogram chuck roast, cut into 5cm cubes
sea salt
3 tablespoons extra virgin olive oil
1 onion, diced
2 carrots, peeled and sliced into rounds
2 stalks celery, chopped
4 cloves garlic, chopped
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
1 De Gustibus Parmigiano Reggiano rind
sprigs fresh thyme
2 bay leaves
CREAMY POLENTA
3 cups boiling water
1 cup vegetable stock
1 cup De Gustibus Instant Polenta
sea salt
TO SERVE
1 cup finely grated De Gustibus Parmigiano Reggiano
2 tablespoons flat-leaf parsley
METHOD
Pat the beef dry and season well with salt. Heat 2 tablespoons of the oil in a large heavy-based frying pan and, in two batches, brown the beef until well coloured on all sides. Transfer to the slow cooker. Don’t wash the pan.
Add the remaining 1 tablespoon oil to the pan with the onion, carrot, and celery and cook for 5 minutes. Stir in the garlic, then add the tomato paste and cook for 1 minute until fragrant.
Pour in the wine, scraping up any browned bits from the bottom of the pan. Tip everything into the slow cooker.
Add the beef stock, Parmigiano rind, thyme, and the bay leaves. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is completely tender and falling apart.
Remove and discard the Parmigiano rind, thyme sprigs, and bay leaves. Shred the beef roughly with two forks. For a thicker sauce, transfer the cooking liquid to a small pot and simmer briskly for a few minutes until reduced, then return to the slow cooker.
POLENTA: Just before serving, bring the water and stock to a boil in a large pot then reduce to a simmer. Whisk in the De Gustibus instant polenta and cook over a low heat for 2 minutes, stirring continuously. Season with salt.
TO SERVE: Ladle the polenta into wide bowls and tap the base gently to spread. Scatter over the grated Parmigiano Reggiano. Spoon the beef over the top, making sure to reserve a few chunky pieces of meat to sit proudly on top. Scatter over the parsley.
De Gustibus is brought to you by Prodotti.
Visit their website for more inspiration: prodotti.co.nz or degustibusbrand.com
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.