TESTED & PERFECTED A.1. SLOW ROASTED SHREDDED STEAK WITH POLENTA #A1 Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
2 tablespoons vegetable oil 1 3?4 lbs boneless chuck eye steak 1 1?4 teaspoons kosher salt, divided 1 1?4 teaspoons fresh ground black pepper, divided 1?3 cup A.1. Original Sauce 1?4 cup seedless boysenberry jam 2 1?4 cups water, divided 2 garlic cloves, coarsely chopped 1 teaspoon prepared mustard 2 tablespoons light brown sugar 1?2 teaspoon lemon zest 1 teaspoon lemon juice 2 tablespoons potato starch 3 cups milk 1?2 teaspoon garlic powder 1 1?3 cups instant polenta 1?2 cup finely shredded parmesan cheese 1?4 cup butter
DIRECTIONS
Preheat oven to 275 degrees. In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side. In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm. Using two forks, shred the steak into bite-sized pieces; keep warm. Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter. To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!
by: Sirbarney
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