Red Wine and Grapes Braised Whole Beef Coulotte, Creamy Polenta and Braised Kale

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Braised coulott with sauce, quick-cook polenta, polenta mix, braised kale

NA - Add our creamy pistachio vinaigrette salad kit and our chocolate chip cookies for a full feast.

Thaw beef in the refrigerator overnight or in cold water, changing the water at least every 40 minutes.  Can also be heated from frozen.

BEEF – Pre-heat oven to 325.  Heat beef with sauce in a tightly covered (with lid or foil) dish/pan) until warmed through (15-30 min).  Let rest.  Add a bit of water to sauce if necessary.  Slice beef across the graine and serve with sauce spooned over slices (veggies can be left out or included).

 

POLENTA – Bring polenta mix to a boil on medium high-high heat.  Reduce heat and slowly whisk/stir polenta in.  Summer on medium low heat stirring often for 20 min.  Turn off heat and, if using stir in butter.  Add milk or water as necessary to maintain a creamy consistency.  Spread any leftovers in a ½ to 1 inch layer on oiled foil or parchment.  Let set in the refrigerator.  Cut into portions and fry on medium heat.

 

BRAISED KALE – Place kale, uncovered in oven next to beef, or, on stovetop, heat on medium heat or in the microwave.

INGREDIENTS –  Beef – Revel Meat culotte, red wine, celery root, carrots, grapes, shallots, beef stock (organic beef bones, carrots, onion, celery, salt, herbs), garlic, herbs, cassava flour,  pepper.  DF creamy polenta mix – Chanterelle mushroom stock (water, chanterelle mushrooms, celery root, onions, carrot, herbs), oat milk (water, oats, sugar), olive oil, onions, nutritional yeast, garlic, salt, herbs.  Polenta – corn.  Braised kale – Kale, vegtable stock (carrots, onion, celery, salt, herbs), red wine vinegar, onions, tomato past, garlic, nutritional yeast, herbs and spices, salt, pepper flakes.