Jalapeño & Portobello Braised Beef Over Creamy Polenta

Jalapeño & Portobello Braised Beef Over Creamy Polenta
Serves 6
  1. 1 1/2 pounds boneless short ribs or stew meat
  2. 1/4 cup packed brown sugar
  3. 1/4 cup reduced sodium soy sauce
  4. 2 jalapeño peppers, seeded and sliced thin
  5. 1/4 cup Worcestershire sauce
  6. 2 T. red wine vinegar
  7. 1 T. quick-cooking tapioca
  8. 4 cloves garlic, chopped
  9. 2 large portobello mushrooms, stemmed and sliced
  10. 1 medium onion, sliced
  11. 1/2 cup fresh cilantro, for garnish
  1. Trim fat from meat. Place beef pieces in a slow cooker.
  2. 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.
  3. Cover and cook on low for 6-8 hours.
  4. Serve over cooked polenta and garnish with cilantro.
  1. For serving: 1 cup quick-cooking polenta, prepared as directed with 3 cups water and 1/2 cup shredded manchego cheese added when done.
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