Recipe Categories
Meat 
Beef Wine

Shanna's Pancetta Rump Roast Polenta Red Wine

1 kg rump of beef
40 gm pancetta, cut into strips
2 x carrots, cut into small pieces
3 x onions, cut into small pieces
1 x celery stalk, cut into small pieces
2 x leaves fresh sage, (2 to 3)
1 sprg fresh rosemary
2 x fresh bay leaves
    Black pepper corns
3 tbl olive oil
50 gm butter
1 bot red wine, (preferably full bodied e.g. shiraz/barbera)
POLENTA DI GRANDO SARACENO
500 gm buckwheat polenta
1 1/2 lt water
    Salt

 Method :
With a paring knife make small cuts into the meat and fill the cuts with pancetta.
Tie the meat with string (for shape) and place in a bowl. Add the carrots, onions, celery and a few leaves of the sage, bay leaves, rosemary and a few pepper corns.
Cover all the ingredients with the wine and let them marinate for at lest ten hours, turning the meat over every two hours.
When it is ready remove from the bowl and dry the meat.
In a casserole dish melt the butter with the olive oil over a medium heat.
Add the meat, season it with salt and brown it on all sides. Add the vegetables and the remaining herbs and cook them for a few minutes. Add one cup of marinade, cover with a lid and cook it on a low flame.
Cook for about 1 1/2 - 2 hours adding a cup of the marinade at a time until all is finished.
When the meat is cooked, remove and pass the remaining sauce through a mouli, reheat and adjust seasoning.
Serve the sauce with the meat sliced, on polenta.
POLENTA DI GRANDO SARACENO:
In a saucepan bring salted water to the boil.
Add the polenta, whisk to avoid lumps.
Cook over a low heat for 35-40 minutes, stirring it often with a wooden spoon
(note - polenta will stick to the pot and make a crust on the saucepan, this will give it a smoky flavour).
Tip out onto a board and slice.