Jalapeño & Portobello Braised Beef Over Creamy Polenta February 16, 2016 by Jill Foucre Leave a Comment Jalapeño & Portobello Braised Beef Over Creamy Polenta 2016-02-16 19:44:22 Serves 6 Print Ingredients 1 1/2 pounds boneless short ribs or stew meat 1/4 cup packed brown sugar 1/4 cup reduced sodium soy sauce 2 jalapeño peppers, seeded and sliced thin 1/4 cup Worcestershire sauce 2 T. red wine vinegar 1 T. quick-cooking tapioca 4 cloves garlic, chopped 2 large portobello mushrooms, stemmed and sliced 1 medium onion, sliced 1/2 cup fresh cilantro, for garnish Instructions Trim fat from meat. Place beef pieces in a slow cooker. In a medium bowl, stir together brown sugar, soy sauce, Worcestershire, jalapeños, vinegar, tapioca and garlic. Pour mixture over meat in slow cooker. Top with mushrooms and onion. Cover and cook on low for 6-8 hours. Serve over cooked polenta and garnish with cilantro. Notes For serving: 1 cup quick-cooking polenta, prepared as directed with 3 cups water and 1/2 cup shredded manchego cheese added when done. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/