A comforting dish featuring tender slow-cooked beef served over creamy polenta, perfect for a hearty meal.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
Season the beef with salt and pepper on all sides.
Seasoning the beef beforehand enhances its flavor.
Heat a dutch oven over medium-high heat and sear the beef until browned on all sides.
Searing locks in the juices and adds a rich flavor.
Add the onion, garlic, tomato paste, Worcestershire sauce, and beef broth to the dutch oven.
Stir well to combine all the ingredients.
Cover the dutch oven and transfer it to the preheated oven. Cook for 2.5 hours until the beef is tender.
Check occasionally to ensure the liquid hasn't evaporated.
Remove the beef from the dutch oven and shred it using two forks.
Shredding while warm makes it easier to handle.
In a large saucepan, bring milk and water to a boil. Gradually whisk in the polenta.
Whisking constantly prevents lumps from forming.
Reduce the heat and cook the polenta, stirring, until thickened. Stir in the parmesan cheese and butter.
Adding cheese and butter enhances the creaminess.
Serve the polenta in bowls, topped with the shredded beef and its sauce.
Garnish with fresh herbs for a pop of color and flavor.
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