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Prep Time:
Cooking Time: Servings: 8 |
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Braised Beef | ||
beef chuck roast - boneless | 5 lbs | cut into 1 1/2 inch long by 1 inch thick pieces |
olive oil | 3 Tbsps | |
brown onion | 1 | minced |
Italian parsley | 1/4 cup | minced |
bay leaf | 2 | |
garlic clove | 1 | |
cinnamon | 1 pinch | |
allspice | 1 | pinch |
black pepper | 1/4 tsp | |
red wine | 1 cup | |
plum tomatoes - canned | 4 cups | original recipe is 2 14 to 16 oz cans |
nicoise olive | 1/2 cup | small pitted |
basil (fresh) | 3 Tbsps | chopped |
salt | 1 pinch | to taste |
black pepper | 1 pinch | to taste |
Creamy Polenta | ||
salt | 2 tsps | |
water | 12 1/2 cups | |
polenta | 1 lb | organic stone-ground cornmeal |