Chef Narda Lepes reinterprets a classic recipe from Doña Petrona C. de Gandulfo, an icon of Argentine cuisine. This dish, Beef in Its Juices with Polenta, is a flavorful, nutritious, and hearty meal perfect for winter days. Narda revives traditional cooking, blending simplicity with the charm of recipes passed down through generations.
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Use a pressure cooker and place it over medium heat. Add the olive oil and heat it up.
Season the flank steak with salt and pepper, then sear it in the hot oil until golden brown on all sides. Remove and set aside.
In a blender, roughly chop the vegetables and herbs, then add them along with the water, neutral oil, a pinch of salt, and pepper. Blend until smooth.
Pour the blended mixture over the seared beef in the pressure cooker. Close the lid and cook for 1 hour.
In a pot, heat the milk and water. Once it comes to a boil, gradually add the polenta in a steady stream while stirring constantly. Cook until creamy.
Remove from heat and immediately season with salt and pepper. Stir in the grated Parmesan and grated mozzarella.
For extra flavor, you can add a splash of red wine to the beef while cooking.
Use fresh herbs for a more aromatic and vibrant taste.
Serve the dish hot to enjoy the creamy texture of the polenta and the rich juices of the beef.
Can I use a regular pot instead of a pressure cooker?
Yes, you can use a regular pot, but the cooking time will be longer—approximately 2–3 hours on low heat.
Can I substitute flank steak with another cut of beef?
Yes, you can use other cuts like brisket or chuck roast, but ensure they are suitable for slow cooking.
What can I use instead of mozzarella in the polenta?
You can substitute mozzarella with other melting cheeses like fontina or provolone.
Is it possible to make the polenta dairy-free?
Yes, you can use water or a plant-based milk instead of regular milk and skip the cheese.
Can I make this dish ahead of time?
Yes, both the beef and polenta can be prepared ahead of time and reheated before serving.
