Herb Polenta with Slow-Roasted Beef and Charred Vegetables by Chef Matthew Accarrino
Herb Polenta with Slow-Roasted Beef and Charred Vegetables
By Matthew Accarrino
YIELD: 6-8 servings
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
- 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.
- Serve the beef sliced over polenta topped with a spoonful of the charred vegetable condiment.