Herb Polenta with Slow-Roasted Beef and Charred Vegetables by Chef Matthew Accarrino

Herb Polenta with Slow-Roasted Beef and Charred Vegetables by Chef Matthew Accarrino

Herb Polenta Recipe

Our new expertly crafted Tea House Collection is brewed from the world’s finest organic tea leaves with fruits and herbs. Pure Leaf Tea House Collection Black Tea Wild Blackberry & Sage is the perfect complement to this Herb Polenta with Slow-Roasted Beef and Charred Vegetables from chef Matthew Accarrino of SPQR in San Francisco!

QUICK INFO:

Herb Polenta with Slow-Roasted Beef and Charred Vegetables

By Matthew Accarrino

YIELD: 6-8 servings

INGREDIENTS:

Pairs with Pure Leaf Tea House Collection™ Wild Blackberry & Sage

FOR THE POLENTA

1 cup cornmeal

½ quart water

½ quart milk

1 garlic cloves, crushed and minced

1 tablespoon olive oil

2 tablespoons mascarpone

1 ½ tablespoons chopped herbs (parsley, chives, tarragon, thyme)

¾ tablespoons salt

Bring water and milk to a boil in a large pot. Add in garlic and whisk in cornmeal. When the mixture thickens, turn the heat to low and cook for 30-40 minutes, stirring often with a wooden spoon or spatula.

Finish the polenta with olive oil, mascarpone, herbs and salt.

FOR THE SLOW-ROASTED BEEF

1-2 pounds boneless beef chuck roast or short rib, well-marbled

FOR THE RUB

1 cup brown sugar

¾ cup smoked paprika

1 ¼ tablespoons black pepper, ground

1 ¼ tablespoons salt

¾ teaspoons smoked chili powder

1 tablespoon garlic powder

¾ tablespoon onion powder

¾ teaspoon cayenne powder

Mix to combine. Rub meat with mixture generously and let stand for 1 hour. Slow roast uncovered on a rack in a 200-degree oven until tender, about 3-5 hours.

FOR THE CHARRED VEGETABLE CONDIMENT

½ small jalapeno

1 ½ garlic cloves

½ large white onion, peeled

¼ fennel bulb

1 plum tomato

½ medium carrot, peeled

1/8 cup olive oil

1 lime, juiced

1 tablespoon salt, as needed

5 turns pepper, as needed

DIRECTIONS:

  1. Rough cut all vegetables to roughly the same size. Place in a bowl and toss with oil. Lay on a foil-lined tray and broil until charred and caramelized. Transfer to a blender and blend with the lime juice. If the mixture is dry, add a splash of water or tea to get it blending.
  2. Serve the beef sliced over polenta topped with a spoonful of the charred vegetable condiment.