Guy Grossi

Presented in 2010

Braised Chianina, Chianti, porcini and polenta

Serves 6

100 ml (3½ fl oz) olive oil

3 onions, thinly sliced

3 garlic cloves, crushed

30 g (1 oz) dried porcini, soaked in warm water for 1 hour

2 fresh bay leaves

3 tablespoons chopped sage

2 tablespoons chopped parsley

½ teaspoon ground cloves

½ teaspoon ground star anise

180 g (6 oz) tomato paste (concentrated purée)

400 ml (14 fl oz) Chianti

1.2 kg (2 lb 10 oz) Chianina beef shin, cut into 60 g (2¼ oz) pieces

sea salt and freshly ground pepper

1.5 litres (52 fl oz) beef stock

Polenta

sea salt

2 litres (70 fl oz) water

350 g (12 oz) polenta

100 g (3½ oz) grated parmesan

20 g (¾ oz) butter

Heat 60 ml (2 fl oz/¼ cup) of the oil in a saucepan large enough to hold the beef, and cook the onion and garlic over medium–high heat for 5 minutes or until the onion starts to caramelise.

Lift out the porcini from the soaking liquid and add to the onion along with the herbs and spices and mix in. Add the tomato paste and cook for 2 minutes, then deglaze with the Chianti, reduce the heat to low and simmer gently.

Heat a large frying pan with the remaining oil and brown the meat on all sides for 5 minutes, seasoning with salt and pepper. Add the browned meat to the sauce and cover with the stock. Bring to a simmer, reduce the heat to low and continue simmering gently for 1½–2 hours. Take a piece of meat out of the sauce and cut to taste for tenderness. Check the seasoning.

To make the polenta, salt the water and bring it to the boil in a large saucepan. Add the polenta in a steady stream, stirring constantly. When all the polenta has been added, stir for 2–3 minutes, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally. Stir in the parmesan and the butter, season to taste and serve immediately.

Place a spoonful of the polenta to the side of a main-course plate, arrange the meat on the other side and spoon the sauce over the top of the meat.