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...
Ingredients
For the Beef in Its Juices
Flank steak (vacío)1 1/2kg
Olive oil50mL
Salt
Pepper
White onion, quartered1
Green onion1
Celery stalk1
Leek1
Tomatoes, peeled2
Green chili1
Parsley1bundle
Cilantro1bundle
Thyme1sprig
Water1cup
Neutral oil50mL
For the Polenta
Polenta300g- Water500mL
Milk500mL- Salt
- Pepper
Grated Parmesan cheese1/2cup
Mozzarella100g
Nutrition (per serving)
Calories
853.4kcal (42.67%)
Protein
65.0g (100%)
Carbs
30.1g (10.95%)
Sugars
3.3g (6.5%)
Healthy Fat
38.1g
Unhealthy Fat
14.1g
% Daily Value based on a 2000 calorie diet
How to make Beef in Its Juices with Polenta
For the Beef in Its Juices
- Step 1
Use a pressure cooker and place it over medium heat. Add the olive oil and heat it up.
- Step 2
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.
- Step 3
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.
- Step 4
Pour the blended mixture over the seared beef in the pressure cooker. Close the lid and cook for 1 hour.
For the Polenta
- Step 1
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.
- Step 2
Remove from heat and immediately season with salt and pepper. Stir in the grated Parmesan and grated mozzarella.
Nutrition (per serving)
Nutrition (per serving)
Calories
853.4kcal (42.67%)
Protein
65.0g (100%)
Carbs
30.1g (10.95%)
Sugars
3.3g (6.5%)
Healthy Fat
38.1g
Unhealthy Fat
14.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
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