Bruscitt with polenta

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Ingredients (per 4 person)
30g butter, 600g beef, 50g of chopped bacon, 1 / 2 glass of robust red wine, a pinch of fennel seeds plus one clove of garlic placed in a gauze bag, corn flour, salt and pepper.

Conduct recipe

Place on the fire of the stove a pot (usually clay) with meat is divided into very small cubes, bacon, butter, bag of odors, salt and pepper. Mix, cover the mixture and cook for approximately 2 hours on very low flame. Attach additional butter if the meat tends to dry out. Shortly before the end of cooking time, remove the bag odors, pour red wine and raise the heat to bring to the boil. Try to do it evaporate a little 'a discovery pot, the flame again, replace the lid and finish cooking. When you find that the wine has linked well with the butter and at the same time the sauce is of proper density: the Bruscitt are ready. Meanwhile, we have prepared the polenta: serve it accompanied by Bruscitt.

Proposal by: radiosity