Pot-roast beef with anchovies, chilli and soft polenta

  • 20 mins preparation
  • 4 hrs cooking
  • Serves 6
  • Print


Pot-roast beef with anchovies, chilli and soft polenta
  • 2 tablespoon olive oil
  • 1.5 kilogram corner piece beef rump
  • 10 shallots (250g)
  • 2 fresh small red thai (serrano) chillies, chopped finely
  • 8 drained anchovy fillets, chopped finely
  • 200 gram italian-style pork sausages
  • 1/2 cup (125ml) dry red wine
  • 400 gram canned diced tomatoes
  • 1 litre (4 cups) milk
  • 1 litre (4 cups) water
  • 1 medium brown onion (150g), quartered
  • 2 dried bay leaves
  • 1 cup (170g) polenta


Pot-roast beef with anchovies, chilli and soft polenta
  • 1
    Preheat oven to 125°C (105°C fan-forced).
  • 2
    Heat oil in 6-litre (24-cup) flameproof dish; cook beef, turning, until browned all over. Remove from dish.
  • 3
    Meanwhile, peel shallots, leaving root ends intact. Add to same dish; cook, stirring, until browned lightly. Add chilli and anchovies; squeeze sausage meat from casings into dish. Cook, stirring, until anchovies are soft and sausage meat is browned.
  • 4
    Add wine and undrained tomatoes; bring to the boil. Return beef to pan, season, cover; cook, in oven, 3 hours.
  • 5
    To make polenta; combine milk, the water, onion and bay leaves in large saucepan; bring to the boil. Remove from heat; stand 10 minutes. Discard onion and bay leaves. Slowly whisk polenta into milk mixture; cook, stirring, over low heat, about 30 minutes or until polenta is soft. Season to taste.
  • 6
    Remove beef from dish; cover to keep warm. Strain sauce through fine sieve into large heatproof jug; reserve sausage mixture. Return sauce to dish; bring to the boil. Boil, uncovered, until reduced by half. Return sausage mixture to sauce.
  • 7
    Serve sliced beef with sauce and soft polenta.


Not suitable to freeze.

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