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

Ingredients

  • 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

Instructions


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.