Heavenly Ragù of Braised Beef and Polenta - What Dad Cooked

Name: Heavenly Ragù of Braised Beef and Polenta - What Dad Cooked
Ingredients: For the ragù; 2 kilos of short rib beef, or beef shin with bone, or oxtail – or combination of each; 2 large onions; 2 large carrots; 3 sticks of celery; 6 cloves of garlic – peeled and chopped; 2 star anise; 4 bay leaves; Large sprig of thyme; Sprig of rosemary; 10g dried porcini mushrooms; 1 tbs mushroom ketchup; 30ml tomato puree; Half a bottle red wine (optional); 60ml port (optional); 45ml sherry vinegar; 1 sheet kombu seaweed; 2 tsp sugar; Butter; Redcurrant jelly; For the polenta; 350g coarse real polenta (i.e. non-instant); 2 litres of water; 1 bay leaf; 1 teaspoon of salt; Large handful of grated parmesan; 50g unsalted butter

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If you like braised beef and mighty fine sauces, this is for you. The heavenly home made ragù is comforting and delicious served with a traditional polenta.

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Ingredients

For the ragù
2 kilos of short rib beef, or beef shin with bone, or oxtail – or combination of each
2 large onions
2 large carrots
3 sticks of celery
6 cloves of garlic – peeled and chopped
2 star anise
4 bay leaves
Large sprig of thyme
Sprig of rosemary
10g dried porcini mushrooms
1 tbs mushroom ketchup
30ml tomato puree
Half a bottle red wine (optional)
60ml port (optional)
45ml sherry vinegar
1 sheet kombu seaweed
2 tsp sugar
Butter
Redcurrant jelly
For the polenta
350g coarse real polenta (i.e. non-instant)
2 litres of water
1 bay leaf
1 teaspoon of salt
Large handful of grated parmesan
50g unsalted butter