Slow-braised Ontario corn fed beef with creamy polenta

Enjoy delectable Ontario corn fed ribs placed on creamy grain corn polenta for a hearty and tasty meal.

Ingredients:

• Ontario corn fed beef short ribs – 2kg
• Large onions – 2 chopped
• Celery stalks – 4 chopped
• Carrots – 2 chopped
• Shallots – 3 halved
• Double smoked bacon – 100g (approx. 5 slices)
• Garlic cloves – 10 split
• Red wine – 1L (4 1/4 cups)
• Beef stock – 3L (13 cups)
• Chicken stock – 2L (8 1/2 cups)
• Thyme – 6 sprigs
• Bay leaves – 2
• Rosemary – 1 sprig
• Black peppercorns – 10 coarsely ground
• Vegetable oil – 3 tbsp

Directions:

1. In a large heavy bottom, pot add oil and lightly sear the short ribs. Once nicely browned, remove and place on a plate
2. Decrease the heat by half and begin to saute the bacon, followed by the onions, celery, carrots and shallots. If the pot is to dry, add a Tbsp of oil at a time until there is enough to coat the vegetables. Saute; for 5 minutes.
3. Return the short ribs to the pot. Deglaze with wine and reduce by 2/3
4. Once the wine has reduced add the herbs and spices. At this time add both the beef and chicken stock.
5. Bring to the boil, skim and reduce heat to a light simmer. Cook beef until it is extremely tender. You should be able to pull it apart with you a fork. Remove and reserve.
6. Strain the braising liquid to remove impurities; use a fine chinois or cheesecloth if possible. Return liquid to the stove and reduce by 1/2.
7. When the liquid has a rich flavour return the ribs to the liquid and cook for 10 minutes over low heat.
8. When ready to eat pile the ribs over Ontario grain corn polenta and enjoy!

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