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

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