The beef was studded with garlic, and then sealed in a pan. Then finely chopped onions, carrots and celery were sweated for 30 minutes (I also added garlic here which wasn't in the recipe.
Then a good glug of Chianti, a bottle of passata and some beef stock were added, and the beef was cooked in this along with a bouquet garni of home grown herbs - and into a very low oven for 6 hours.
Another change that I made was to make a gremolata of lemon rind, parley and garlic to serve over the final dish.
Once the beef was tender, the sauce was pushed the a mouli - one thing I really, really dislike to eat is cooked celery because of the texture, but it's ok hidden in a sauce!
The meat was thickly sliced and served over polenta with the sauce and gremolata - as it's still in season we added some asparagus and some spinach wilted briefly with garlic and chilli.
The left over meat was shredded and added to some sauce, and I will serve it with pasta later this week.
For afters some chocolate mousse served with salted caramel - not good for the diet, but delicous.
Mmmmm this looks lovely. I keep meaning to try polenta.
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Polenta can be very nasty indeed - much cheese is required, and also much cooking! I've found it easier to mix the polenta with cold water and then heat up - if you do all this shooting into boiling water and stirring stuff like on tv programmes, you get massive lumpy bits in it!
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