For the casserole: (serves 6)
60 ml olive oil
2kg beef short rib (or brisket), cut into large chunks
Salt and pepper, to taste
1 large onion, finely chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
3-4 cloves garlic, finely chopped
4-6 sprigs rosemary
30ml tomato paste
250ml dry red wine
1 can chopped tomatoes
5ml sugar
About 450 ml beef stock
For the polenta:
6 cups water
1,5 cups polenta
125ml fresh cream
Salt and pepper, to taste
For the casserole: in a large, wide casserole/pot, heat the oil and fry the meat in batches over high heat on all sides until brown.
Season with salt and pepper while frying. Remove the meat, then add the onion, carrot, celery, onion and rosemary. Lower the heat to…
