Cuba Street Food. Cooking Corn Polenta and Roasted Meat on Grill

Preheat the oven to 350°F.

Season the beef roast with salt and black pepper on all sides.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Sear the beef roast on all sides until browned, about 3-4 minutes per side.

Remove the roast from the skillet and set aside.

In the same skillet, add chopped onion, carrots, and celery; sauté until softened, about 5 minutes.

Add minced garlic, rosemary, and thyme; cook until fragrant, about 1 minute.

Deglaze the skillet with red wine, scraping up any browned bits; simmer for 2-3 minutes.

Return the beef roast to the skillet, add beef broth, and bring to a simmer.

Cover the skillet and transfer it to the preheated oven; roast for 1.5 to 2 hours until tender.

Meanwhile, bring water to a boil in a large pot; add salt.

Gradually whisk in cornmeal, stirring constantly to avoid lumps.

Cook the polenta, stirring frequently, until thickened, about 30-40 minutes.

Stir in butter and grated parmesan cheese until melted and creamy.

Once the roast is done, remove it from the oven and let it rest for 10-15 minutes.

Slice the roast and serve over a bed of creamy polenta, garnished with pan juices.

Spice Level:

Allergens