Super Soft Braised Beef with Polenta

Method

1. Cut the beef cap into pieces.
2. Season the pieces with salt.
3. Sear the meat on all sides until browned.
4. Remove the meat and set aside.
5. Prepare the base: sauté fresh spring onion cut into chunks.
6. Add carrot and celery, and sauté briefly.
7. Season with thyme and bay leaf.
8. Add a tablespoon of tomato paste and stir.
9. Open a bottle of Chianti wine and pour it over the vegetables.
10. Let the wine reduce slightly with the vegetables.
11. Transfer the sauce to a casserole dish and return the meat to it.
12. Add broth until the meat is covered.
13. Cook on low heat for 3 hours.
14. Remove the meat from the sauce.
15. Strain the sauce through a sieve.
16. Return the sauce to the heat and add two knobs of butter.
17. Put the meat back into the creamy sauce.
18. Prepare the polenta: cook polenta bramata according to package instructions until hot and creamy.
19. Serve the meat and sauce with hot polenta.