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Jalapeño & Portobello Braised Beef Over Creamy Polenta
Ingredients
- 1 1/2 pounds boneless short ribs or stew meat
- 1/4 cup packed brown sugar
- 1/4 cup reduced sodium soy sauce
- 2 jalapeño peppers, seeded and sliced thin
- 1/4 cup Worcestershire sauce
- 2 T. red wine vinegar
- 1 T. quick-cooking tapioca
- 4 cloves garlic, chopped
- 2 large portobello mushrooms, stemmed and sliced
- 1 medium onion, sliced
- 1/2 cup fresh cilantro, for garnish
Instructions
- Trim fat from meat. Place beef pieces in a slow cooker.
- In a medium bowl, stir together brown sugar, soy sauce, Worcestershire, jalapeños, vinegar, tapioca and garlic. Pour mixture over meat in slow cooker. Top with mushrooms and onion.
- Cover and cook on low for 6-8 hours.
- Serve over cooked polenta and garnish with cilantro.
Notes
- For serving: 1 cup quick-cooking polenta, prepared as directed with 3 cups water and 1/2 cup shredded manchego cheese added when done.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/