A 1 Slow Roasted Shredded Steak With Polenta A1
A.1. Original sauce recipe contest entry. steak, slow roasted in a flavorful gravy with a1 original steak sauce and boysenberry jam, served over creamy polenta.
Steps
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 sauc.
Ingredients
vegetable oil, chuck eye steak, kosher salt, fresh ground black pepper, a.1. original sauce, boysenberry jam, water, garlic cloves, prepared mustard, light brown sugar, lemon zest, lemon juice, potato starch, milk, garlic powder, instant polenta, parmesan cheese, butter