Name: Osso Buco-Style Beef Chuck Braised in Red Wine with Crispy Herb Polenta
Prep time: 85 min
Cook time: 85 min
Total time: 170 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 lbs beef chuck steak center cut (cut into 2-inch chunks); 4 cups beef broth; 3 medium potatoes (cut into 1-inch cubes); 3 large carrots (sliced into 1-inch rounds); 1 cup dry red wine (such as Chianti or Cabernet); 3 tablespoons olive oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 bay leaves; 4 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 medium yellow onion (quartered); 4 cloves garlic (minced); 2 tablespoons tomato paste; 1 cup polenta (cornmeal); 3 cups water; 4 tablespoons butter; 1/2 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 2 tablespoons fresh parsley (chopped, for garnish)

Osso Buco-Style Beef Chuck Braised in Red Wine with Crispy Herb Polenta

This innovative fusion dish marries the Italian braising technique of Osso Buco with American comfort food sensibilities. Tender beef chuck steak is slow-cooked with root vegetables in a rich red wine broth, then served over creamy polenta crisped with Parmesan, creating a dish that honors both culinary traditions while delivering unexpected depth and satisfaction.

170 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty6/10

Sour3/10

Umami8/10

Spicy1/10

🥄 Texture

The beef will be fork-tender and richly braised, with strands that pull apart easily; the carrots and potatoes will be soft but still hold their shape. The polenta is creamy and buttery with a smooth, slightly sticky mouthfeel that contrasts nicely with the meat and vegetables.

👃 Aroma

Deep savory aromas of braised beef, beef stock and reduced red wine are front and center, accompanied by roasted onion, garlic and tomato paste. Herbal notes of rosemary and thyme and a faint fruity acidity from the wine round out the bouquet.

🍷 Pairs Well With

A full-bodied red wine such as Cabernet Sauvignon, Sangiovese (Chianti) or a rustic Barolo; alternatively a robust brown ale or porter will also complement the dish.

🥗 Side Dishes

Simple arugula salad with lemon vinaigrette, roasted Brussels sprouts or sautéed garlic spinach, and crusty bread to soak up the braising liquid.

Ingredients(20 items)

12 lbs beef chuck steak center cut (cut into 2-inch chunks)

24 cups beef broth

33 medium potatoes (cut into 1-inch cubes)

43 large carrots (sliced into 1-inch rounds)

51 cup dry red wine (such as Chianti or Cabernet)

63 tablespoons olive oil

72 teaspoons kosher salt

81 teaspoon black pepper

92 bay leaves

104 sprigs fresh rosemary

114 sprigs fresh thyme

121 medium yellow onion (quartered)

134 cloves garlic (minced)

142 tablespoons tomato paste

151 cup polenta (cornmeal)

163 cups water

174 tablespoons butter

181/2 cup grated Parmesan cheese

191 teaspoon Italian seasoning

202 tablespoons fresh parsley (chopped, for garnish)

Instructions

Pat the beef chuck chunks dry with paper towels and season generously with salt and pepper on all sides.

Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

Working in batches to avoid overcrowding, brown the beef chunks on all sides (approximately 3-4 minutes per side). Transfer browned beef to a plate and set aside.

In the same pot, add the quartered onion and cook for 3 minutes until softened. Add minced garlic and tomato paste, stirring constantly for 1 minute to develop flavor.

Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, approximately 3-4 minutes.

Return the browned beef to the pot along with the beef broth, bay leaves, rosemary sprigs, and thyme sprigs. Bring to a simmer, then reduce heat to low, cover partially, and braise for 1.5 hours.

After 1.5 hours, add the carrot rounds and potato cubes to the pot. Stir gently to combine. Continue braising uncovered for another 45 minutes to 1 hour, until beef is very tender and vegetables are cooked through.

While the braise finishes, prepare the polenta. In a separate pot, bring 3 cups of water to a boil over medium-high heat. Slowly whisk in the polenta in a thin stream while stirring constantly to prevent lumps.

Reduce heat to low and continue stirring frequently for 20-25 minutes until polenta is creamy and pulls away from the sides of the pot. Stir in 4 tablespoons of butter and 1/2 cup of grated Parmesan cheese until fully incorporated. Season with salt and pepper to taste.

Taste the braised beef and adjust seasoning as needed. Remove bay leaves and herb sprigs from the braise.

Divide the creamy polenta among serving bowls, creating a well in the center. Ladle the beef chunks, vegetables, and braising liquid into the center of each polenta portion.

Garnish with fresh chopped parsley and an additional sprinkle of Parmesan cheese. Serve immediately while hot.