Beef Tips and Polenta

Beef Tips www.choppingsticks.com

Ever since I started watching food shows on tv, I wanted to find some polenta and cook it up.  I know it’s like grits…. but different.  Polenta seems to be more finely ground corn while grits are more coarse.  You can feel the grain when you eat grits.  I’m not going to tell any stories here.  I did not make the polenta.  I found it in a tube!  At Trader Joe’s!  It was in the pasta section – Organic Polenta.  It was calling my name.  Had to grab some and then decide what the heck I would do with it.

Brainstorming…. polenta… like grits… like rice… hmmmm beef tips over rice… beef tips over POLENTA!  Yea it was super scientific.  I bought the beef roast at Sprouts and it was perfect.  Very tender and so…. ummm so….. meaty?  I mean not the most descriptive word but I’m not sure how else to describe it.  The creamy polenta eaten with the beef tips is heaven – a creamy beefy bite with a touch of onion.  The red wine in the sauce brings a depth of flavor that makes the gravy so tasty.

Beef TIps www.choppingsticks.com

Beef Tips www.choppingsticks.com

If you love gravy, you may want to add more cornstarch but I wanted it to soak into the polenta.  You can also cook this and eat it over some rice or mashed potatoes.  OMG mashed potatoes.  WHAT?!  The next time I make this I WILL serve it over mashed potatoes.  So yummy!  I hope you make this soon.  You’ll love it.  Unless you’re a vegetarian or not a beef lover… then you may still love it.  Just sayin.

Beef TIps www.choppingsticks.com

Beef Tips and Polenta

Ingredients

  • 2 Tbsp vegetable oil
  • 3 pound beef roast, cubed into bite sized pieces
  • 1 large onion, chopped
  • Salt and Pepper
  • 1/4 cup of red wine
  • 2 Tbsp Worcestershire Sauce
  • 2.5 cups of water
  • 1-2 Tbsp Cornstarch
  • Polenta, Trader Joes Organic Polenta sliced
  • 1 bunch scallions, bias cut

Instructions

  1. In a Dutch Over, heat up 2 Tbsp of vegetable oil.
  2. Salt and pepper the beef tips. On hight heat, sear in batches to brown the beef. After searing, remove beef to a dish.
  3. Cook onions in the pot (that you cooked the beef in) and cook until translucent - about 5 minutes on med/high heat. Add the red wine to the onions - be sure to scrape the bottom of the pot. Cook down for about 8 minutes or so to cook out the alcohol.
  4. Add the beef into the pot with the onions. Add 2 Tbsp of Worcestershire Sauce and stir well. Add 2.5 cups of water to just cover the beef tips. Turn on high heat until boiling, then turn down to low to simmer.
  5. Cook polenta according to the instructions. Brush the polenta slices (patties) with olive oil and salt and pepper. I baked the polenta on 350 degrees for 20 minutes.
  6. When the polenta is done, check the beef tips for tenderness. Once the beef is perfectly tender, salt and pepper the gravy to taste.
  7. In a separate cup, add 1-2 Tbsp of cornstarch with 1/2 cup of cold water. Mix well - no clumps!
  8. Then turn the heat back on to high to get a hard boil. Stir in the cornstarch water mix and let it cook for a few minutes. Let the beef cook on medium for a few minutes until you get desired thickness.
  9. Once done, pour beef tips and gravy over the polenta. Garnish with biased sliced scallions.
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