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Carbonade valdostana is a red wine braised beef from Italy's Valle d'Aosta. A 4 lb blade roast is seared, then braised low and slow with juniper, clove, sage and rosemary. The braising liquid gets strained and reduced into a glossy sauce, and everything is served over creamy polenta finished with Taleggio and butter. It sounds fancy, but it's easy to make, and it's the comfort food this season calls for.
Ingredients
Carbonade
- 4 lb (1.8 kg) beef blade roast or chuck
- Kosher salt and black pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp olive oil (or butter)
- 2 yellow onions, quartered
- 2 to 4 garlic cloves
- 6 sage leaves, 2 sprigs rosemary, 2 bay leaves
- 10 juniper berries, 4 whole cloves
- 375 mL dry red wine (half a bottle)
- About 4 cups (1 L) beef stock
Polenta
- 4 cups (1 L) water or chicken stock
- 1 tsp kosher salt
- 1 cup (170 g) polenta
- 2 tbsp (30 g) butter
- 150 g Taleggio
Method
1. Season and flour the beef, then brown it in a Dutch oven.
2. Colour the onions and garlic, then add the herbs and spices.
3. Return the beef, add the red wine, and cover with beef stock.
4. Braise at 275°F (135°C) for about 3 hours, until tender.
5. Strain the liquid and reduce it by two thirds.
6. Cook the polenta, then finish it with butter and Taleggio.
7. Plate the polenta, top it with the beef, and spoon the sauce over.
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#braisedbeef #polenta #comfortfood #italianfood #fallrecipes #redwine #dutchoven #shorts
