Brasato di Manzo con Polenta (Italian Braised Beef with Polenta)
- 2 days ago
- 5 min read
Updated: 8 hours ago
Story of the Dish
Brasato di manzo with polenta belongs to the deep, slow-cooked tradition of Northern Italian kitchens, where tougher cuts of beef were transformed by time, wine and patient heat. It is a dish built less on luxury ingredients than on technique: proper browning, a balanced soffritto, enough acidity from the wine, and a braise gentle enough to soften connective tissue without drying the meat.
The combination is especially at home across Piedmont, Lombardy and neighboring northern regions, where braised meats and corn polenta have long shared the same table. Polenta is not simply a side dish here. Its mild sweetness and creamy texture absorb the reduced cooking juices and create the contrast that makes the plate complete.
A good brasato should taste layered rather than heavy. The first flavor is roasted beef, followed by wine, vegetables and herbs, with a sauce that coats the meat instead of flooding the plate. The polenta should remain soft enough to move under the spoon, but structured enough to support the braise.
This version keeps the preparation traditional in spirit while using a professional restaurant approach: the beef is seared deeply, the wine is reduced before the stock is added, the finished braising liquid is strained and reduced separately, and the polenta is finished only at the end so it reaches the table creamy rather than set.
Ingredients
Serves 4
2 lb (900 g) beef chuck, brisket, or another well-marbled braising cut
2 tbsp (30 ml) extra virgin olive oil
1 medium onion, finely diced
1 medium carrot, finely diced
1 celery stalk, finely diced
2 garlic cloves, lightly crushed
1 tbsp (16 g) tomato paste
2 cups (475 ml) dry Italian red wine
2 cups (475 ml) unsalted or low-sodium beef stock, plus more as needed
2 rosemary sprigs
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground black pepper
For the Polenta
1 cup (170 g) coarse polenta
4 cups (950 ml) water or light stock
1 tsp kosher salt, plus more to taste
2 tbsp (28 g) unsalted butter
1/2 cup (45 g) finely grated Parmigiano Reggiano
Preparation
Pat the beef completely dry and season it generously with salt and black pepper. Dry meat browns; wet meat steams.
Heat the olive oil in a heavy Dutch oven over medium-high heat. Sear the beef on every side until a dark brown crust forms. Do not rush this step. Transfer the meat to a plate.
Lower the heat to medium. Add onion, carrot and celery and cook for 8 to 10 minutes, stirring frequently, until soft and lightly caramelized. Add the garlic and tomato paste and cook for another minute.
Pour in the red wine, scraping the browned fond from the bottom of the pot. Simmer until the wine has reduced by roughly one third and the raw alcoholic aroma has softened.
Return the beef to the pot. Add the stock, rosemary, thyme and bay leaf. The liquid should come roughly two thirds of the way up the meat rather than completely covering it.
Cover and braise in a 325°F (165°C) oven for about 3 hours, turning the beef once or twice, until a fork enters easily and the meat is tender without collapsing into dry fibers.
Transfer the beef to a warm plate and cover loosely. Strain the braising liquid, pressing gently on the vegetables. Skim excess fat, then reduce the strained liquid over medium heat until glossy and lightly coats the back of a spoon. Adjust salt only after reduction.
For the polenta, bring the water or stock and salt to a boil. Slowly rain in the polenta while whisking continuously. Reduce the heat and cook gently, stirring often, until fully tender and creamy according to the grind used, usually 35 to 45 minutes for coarse traditional polenta.
Finish the polenta with butter and Parmigiano Reggiano. Adjust its consistency with a small amount of hot water or stock if necessary.
Slice the beef across the grain or portion it into natural braised sections. Spoon the polenta onto warm plates, arrange the beef over or beside it, and finish with the reduced braising jus.
Professional Technique
The critical restaurant technique is to separate the cooking process from the finishing process. The meat braises in enough liquid to remain moist, but the final sauce is made only after the beef is removed. Reducing the liquid with the meat still inside risks overcooking the beef and makes it difficult to control seasoning. Strain first, degrease second, reduce third, and return only enough sauce to glaze the meat at service.
Chef Tips
Choose a braising cut with visible connective tissue and marbling. Lean steak cuts are the wrong choice for a three-hour braise.
Use a dry red wine with real acidity. Avoid heavily sweet, jammy wine because reduction concentrates sweetness.
Make the brasato one day ahead when possible. Chilling makes the fat easy to remove and allows the flavors to settle together.
Keep the polenta looser than you think you need. It thickens quickly as it cools on the plate.
Warm the serving plates. Both braised beef sauce and polenta lose elegance when served lukewarm.
Common Mistakes
Crowding the pot while searing, which lowers the temperature and prevents proper browning.
Skipping the wine reduction before adding stock, leaving the sauce flat and alcoholic.
Boiling the braise aggressively instead of maintaining gentle, even heat.
Seasoning the sauce heavily before reduction; salt becomes concentrated as liquid evaporates.
Making the polenta too early and allowing it to become stiff before service.
Wine Pairing
Wine Pairing: Valtellina Superiore DOCG — Nebbiolo’s acidity, tannin and alpine structure cut through the richness of the braised beef while matching the depth of the red-wine jus.
Wine Pairing: Barbera d’Asti DOCG — Barbera brings bright acidity and dark fruit, making it particularly effective with long-braised beef and creamy polenta.
Wine Pairing: Vin Santo del Chianti Classico DOC — Sangiovese adds acidity, savory herbs and firm structure that complement the soffritto, wine reduction and beef.
Storage & Reheating
Refrigerate the beef and sauce in an airtight container for up to 3 days. For the best texture, reheat the beef slowly in its sauce over low heat until just hot throughout. Polenta is best freshly made, but leftovers can be refrigerated for up to 3 days. Reheat with water, milk or stock while whisking until creamy again.
Nutrition per Serving
Approximate values, including polenta and sauce: 720 calories; 52 g protein; 42 g carbohydrates; 34 g fat; 13 g saturated fat; 4 g fiber; 7 g sugars; 780 mg sodium; 145 mg cholesterol.
Allergens
Contains dairy from butter and Parmigiano Reggiano. Check the beef stock for any additional declared allergens. If cooking for someone with a medically significant allergy, verify every packaged ingredient individually.
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