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Cajun-seared beef chuck braises low and slow in Don Pepino Pizza Sauce until fall-apart tender, served over buttery stone-ground polenta.
how to make
Ingredients
- Beef chuck shoulder roast, cut into 2-3 inch cubes
- 2 1/2 pounds
- Cajun seasoning
- 1 1/2 tablespoons
- Vegetable oil
- 2 tablespoons
- Don Pepino Pizza Sauce
- 1 (14.5 oz) can
- Rosemary
- 1 large sprig
- Beef broth
- 1 cup
- Water
- 1/2 cup
- Chicken broth
- 2 cups
- Milk
- 2 cups
- Stone ground yellow cornmeal
- 1 cup
- Salt
- 1 teaspoon
- Butter
- 2 tablespoons
- Fresh parsley, minced
- 2 tablespoons
- French baguette
- 1
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Step 1
Preheat oven to 350°F. Season the beef cubes evenly with Cajun seasoning. Heat the oil in a Dutch oven over medium-high heat and sear the meat in batches until well browned on all sides.
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Step 2
Return all the beef to the Dutch oven with the Don Pepino Pizza Sauce, rosemary, beef broth, and water. Stir, cover, and braise in the oven 1 1/2 hours.
-
Step 3
Stir the pot and scrape the sides, adding a splash of water if the meat isn't fully covered. Cover and return to the oven for another hour, until the beef is fall-apart tender.
-
Step 4
Bring the chicken broth and milk to a boil in a large pot. Whisk in the cornmeal and salt and keep whisking about 10 minutes until smooth and thickened. Stir in the butter until melted.
-
Step 5
Ladle the polenta into bowls, top with the braised beef, and sprinkle with parsley. Serve with pieces of baguette.
People Have Opinions
About Their Sauce.
Tastes exactly like the sauce at the pizzeria I grew up going to in Bergen County. Didn't expect that from a can.
I stopped simmering anything years ago. Open, spread, bake. My kids can't tell the difference and neither can I.
We use it behind the counter at our shop. Consistent every batch, which matters more than people think.
