Barolo Braised Beef with Taragna Polenta

Method

1. Drain the beef from its marinade (the marinade consisted of Barolo, carrots, celery, onions, garlic, rosemary, bay leaves, cloves, black peppercorns, and cinnamon; reserve the liquid).
2. In a large pot, heat a drizzle of oil and the butter. Brown the beef on all sides.
3. Add the drained vegetables from the marinade and stir together.
4. Pour in the reserved marinade liquid, season with salt, and let the meat braise for about 1 hour, turning occasionally.
5. While the meat cooks, prepare the polenta taragna: bring a pot of salted water to a boil, add a drizzle of oil, and gradually pour in the polenta while stirring continuously.
6. Stir the polenta vigorously with a wooden spoon as it thickens.
7. Add the fontina and taleggio cheeses, stirring to melt and incorporate.
8. Finally, add a spoonful of bitter cocoa powder, stir well, and cook for a few more minutes.
9. Remove the cooked meat from the pot, let it rest briefly, then slice it.
10. Blend the cooking sauce until smooth.
11. To serve, place a bed of polenta on a plate, top with slices of beef, and ladle the sauce over everything.