Italian Recipe Collection

main course meat

Polenta and Bruscitt

Ingredients

For the Bruscitt

1 kg beef
200 ml red wine
65 g lardo (cured pork fatback)
70 g olive oil
1 clove garlic
Fennel seeds, to taste
Salt, to taste
Black pepper, to taste

For the Polenta

500 g cornmeal (polenta flour)
1.5 L water
Salt, to taste

Instructions

Trim the fatty and sinewy parts from the beef, then cut it into slices approximately 1.5 cm thick.
Cut the slices into small cubes.
Finely mince the lardo with a knife.
In a skillet, combine the olive oil, garlic, and fennel seeds.
Place over the heat, add the lardo, and allow everything to melt thoroughly.
Cover with a lid, lower the heat, and let cook for about 2 hours.
After about an hour, prepare the polenta (cooking time approx. 1 hour).
Increase the heat and let the beef cook until the cooking juices have reduced nicely. Season to taste with salt and pepper.
Once cooked, transfer the polenta onto a serving platter.
Top with the meat, finish with freshly ground black pepper, and serve.