Slow Roasted Shredded Steak With Creamy Polenta

Image for recipe: Slow Roasted Shredded Steak With Creamy Polenta
Ready in: 2h 25 mins
Serves: 6 servings
Ingredients: 18

Indulge in this delectable dish featuring slow-roasted boneless chuck eye steak, shredded into tender pieces and served over a bed of creamy polenta. The steak is seasoned to perfection, braised in a savory A.1. sauce with a hint of sweetness from boysenberry jam, and paired with a rich gravy. An elegant and comforting meal to elevate your dining experience.

Ingredients

For steak

2 tablespoons vegetable oil
1 34 lbs boneless chuck eye steak
1 14 teaspoons kosher salt, divided
1 14 teaspoons fresh ground black pepper, divided
1 34 cup A.1. Original Sauce
14 cup seedless boysenberry jam
2 14 cups water, divided
2 garlic cloves, coarsely chopped
1 teaspoon prepared mustard
2 tablespoons light brown sugar
12 teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons potato starch

For polenta

3 cups milk
12 teaspoon garlic powder
1.33 cups instant polenta
12 cup finely shredded parmesan cheese
14 cup butter

Instructions

For preparation of steak

1. Preheat the oven to 275°F (135°C).
2. Heat vegetable oil in an oven-proof dutch oven over medium-high heat. Season the steak with 1 1/4 teaspoons salt and 1 1/4 teaspoons black pepper. Sear the steak on all sides until browned, approximately 2 - 3 minutes per side.
3. In a medium bowl, combine A.1. sauce, boysenberry jam, 1 3/4 cups water, garlic, mustard, brown sugar, lemon zest, and lemon juice. Pour the mixture over the steak, cover the dutch oven, and place it in the preheated oven. Bake for 2 hours until the steak is fork-tender. Remove the steak, cover it with foil, and let it rest. Place the dutch oven with juices on the stovetop over medium heat. Remove about 1/2 cup of juice to a heat-proof bowl, whisk in the potato starch, then return it to the dutch oven and stir to thicken the sauce. Heat the sauce until thickened, approximately 2 minutes, and keep it warm.
4. Using two forks, shred the steak into bite-sized pieces and keep it warm.

For preparation of polenta

1. In a large saucepan over high heat, bring 3 cups milk and 1 1/2 cups water to a boil. Add garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for about 3 minutes until thickened. Stir in the parmesan cheese and butter.
2. To serve, spoon the creamy polenta into a serving bowl, top with the shredded steak and gravy, and savor the delightful flavors!

Nutrients

The following values are based on a single serving of this recipe.

Calories 440.2 kcal
Protein 11.7 g
Fat 28.7 g
Carbohydrates 35.4 g
Fiber 0.8 g
Sugar 17 g

Published on Jul 30, 2024 by Luminița

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