Ingredientes para A 1 Slow Roasted Shredded Steak With Polenta A1
- 2 tablespoons vegetable oil
- 2 pound chuck eye steak
- 1 1/4 teaspoon kosher salt
- 1 1/4 teaspoon fresh ground black pepper
- 1/2 cup A.1. Original Steak Sauce
- 1/4 cup boysenberry jam
- 2 1/4 cups water
- 2 cloves minced garlic
- 1 tablespoon Dijon mustard
- 2 tablespoons light brown sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon potato starch
- 4 cups milk
- 1 teaspoon garlic powder
- 1 cup instant polenta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
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Cómo preparar A 1 Slow Roasted Shredded Steak With Polenta A1
- Preheat oven to 275°F (135°C).
- In an oven-proof Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- Season a 2-pound steak (e.g., chuck roast or bottom round) with 1 teaspoon salt and 1 teaspoon black pepper.
- Sear steak in the Dutch oven on all sides until browned, about 2-3 minutes per side.
- In a medium bowl, whisk together 1/2 cup A1 Original Steak Sauce, 1/4 cup boysenberry jam, 3/4 cup water, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice.
- Pour the sauce mixture over the steak in the Dutch oven. Cover tightly and place in the preheated oven.
- Bake for 2 hours, or until the steak is fork-tender.
- Remove the steak from the Dutch oven. Cover with foil and let rest for 15 minutes.
- Place the Dutch oven (with the juices) on the stovetop over medium heat.
- Remove about 1/2 cup of the pan juices and place them in a heatproof bowl. Whisk in 1 tablespoon potato starch until smooth. Pour the mixture back into the Dutch oven.
- Stir to combine and heat the sauce until thickened, about 2 minutes.
- Keep the sauce warm.
- Using two forks, shred the steak into bite-sized pieces.
- Keep the shredded steak warm.
- In a large saucepan, bring 4 cups of milk and 1 1/2 cups of water to a boil over high heat.
- Stir in 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 cup polenta and cook, stirring constantly, for about 3 minutes, or until thickened.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tablespoons of butter.
- To serve, spoon the polenta into bowls, top with the shredded steak and gravy. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
67g
Fat
72g
Carbs
11g
