Braised Beef with Polenta

 

My grandfather John Bardessono and his brother-in law Martin Zucco purchased 20 acres of land in Yountville in 1926, my dad was just 2 years old.  Uncle Martin was married to my grandfathers sister Carlotta Bardessono who died in Anyox, British Columbia two years before their move to California.  Uncle Martin had two daughters, Mary and Katie.  They were both in there 20's when they came to California and lived in Berkeley with an aunt.   

I remember Katie and her husband Johnny Valerio visiting the ranch, as they called it.  They would always bring food for dinner. Johnny often cooked polenta in my Mom & Dads kitchen.  I would get a chair and put it on the dinning room side to stand and watch him cook.   He would get a large pot, Noni's copper pot, and fill it with water. As the water began to boil Johnny would sprinkle in the polenta stirring constantly until it had the right consistency.  

There was always some type of meat in a yummy tomato sauce.  My Mom often make a braised venison or beef stew or my sisters favorite, sausage links in gravy.  We would pile the polenta on our plates, make a little well and fill it with sauce and meat.  Noni always had cottage cheese with the polenta, something creamy and cool.  But Katie and Johnny would bring a soft cheese to put into the middle of the polenta. The Teleme cheese would melt with the heat of the polenta and meat. So yummy!

My Dad and Mom often searched antique stores for copper pots to give to each on other their children.  I believe Noni's copper pot is at the cabin in Tahoe.  I hope you enjoy this recipe with some polenta as much as my family does.

Ingredients:

2-3 lb. chuck roast cut into 2" cubes

Olive Oil

2 cloves of garlic

1 medium onion diced

2 cups beef broth

1/2 cup red wine or other liquid

1 8 oz. can tomato sauce

1 Tablespoon Worcestershire sauce

2 teaspoons of Italian Seasoning

1bay leaf

1 Tablespoon fresh parsley chopped 

salt and pepper to taste

Noni would add fresh basil to her stew, I'm sure she must have added mushrooms, that would be yummy!

In small batches brown meat in Dutch oven, to help the meat brown pat the meat dry with a paper towel.  Remove the brown meat from the pan and set aside.  Add in the onions and garlic and sauté until tender.  Add in the remaining ingredients and stir until combined.  Return the meat to the Dutch oven and simmer on the stove top for 2 hours or in the oven at 350 degrees until tender.  Add enough water to cover the meat.