Ingredients:
Polenta
- 1 small onion grated
- 1 teaspoon salt
- 2 tablespoons Castelo Olive Oil
- 1 liter of water
- 1 ½ cups cornmeal for polenta
Meat Stew
- 600g of muscle
- 1 tablespoon Castor Olive Oil
- 1 chopped onion
- 2 crushed garlic cloves
- ¼ cup (tea) of Castelo Traditional Balsamic Vinegar
- 1 ½ cups of water (tea)
- 1 cup diced (peeled) tomatoes
- 1 teaspoon salt
- 2 tablespoons chopped parsley
Preparation mode:
Cut the muscle into large pieces. Put the olive oil in the pressure cooker and fry the meat until golden. Add the onion and garlic and saute another 2 minutes. Add the balsamic vinegar, water, peeled tomatoes and salt. Cover and when you get pressure, cook over low heat for about 50 minutes.
Remove, check if it’s very soft and the sauce is full-bodied. If needed, leave a little more to thicken the sauce. Wait for it to cool and shred the meat. Add the shredded meat to the sauce and parsley. Leave for another minute and pour over the polenta.
Make the polenta. Sauté the onion and salt in olive oil. Water with water and let it boil. Lower the heat and gradually add the cornmeal to the polenta, stirring constantly until it thickens. Stir for another 10 minutes over low heat and place on a platter. Cover with the ragu and serve.
- Yield: 6 servings
- Preparation time: 90 minutes
