Braised Beef with Polenta

Method

1. Clean the cappello del prete and slice it into pieces.
2. Heat abundant oil in a pot and sear the meat over high heat.
3. Prepare a soffritto of celery, carrots, and onion.
4. Remove the meat, add the vegetables to the same pot, then return the meat.
5. Deglaze with abundant red wine.
6. Season with salt and add two tablespoons of tomato paste.
7. After 2 hours of cooking, optionally strain the sauce, then let it reduce with the meat for another hour.
8. Prepare the polenta.
9. Serve: place polenta as a base, top with the meat and its sauce.