A 1 Slow Roasted Shredded Steak With Polenta A1 Receita

Experience the ultimate comfort food with this A1 Slow Roasted Shredded Steak recipe! Tender steak, slow-cooked in a rich and savory gravy made with A1 Original Steak Sauce and sweet boysenberry jam, is served over a bed of creamy, cheesy polenta. This recipe is a flavor explosion, perfect for a cozy weeknight dinner or a special occasion.

Preparo 20 min
Cozimento 145 min
Calorias 440.2 kcal
Proteína 23g
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A 1 Slow Roasted Shredded Steak With Polenta A1 182

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Adaptada de Food.com e testada e padronizada pela Forktionary.

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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Como fazer A 1 Slow Roasted Shredded Steak With Polenta A1

  1. Preheat oven to 275°F (135°C).
  2. In an oven-proof Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
  3. Season a 2-pound steak (e.g., chuck roast or bottom round) with 1 teaspoon salt and 1 teaspoon black pepper.
  4. Sear steak in the Dutch oven on all sides until browned, about 2-3 minutes per side.
  5. 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.
  6. Pour the sauce mixture over the steak in the Dutch oven. Cover tightly and place in the preheated oven.
  7. Bake for 2 hours, or until the steak is fork-tender.
  8. Remove the steak from the Dutch oven. Cover with foil and let rest for 15 minutes.
  9. Place the Dutch oven (with the juices) on the stovetop over medium heat.
  10. 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.
  11. Stir to combine and heat the sauce until thickened, about 2 minutes.
  12. Keep the sauce warm.
  13. Using two forks, shred the steak into bite-sized pieces.
  14. Keep the shredded steak warm.
  15. In a large saucepan, bring 4 cups of milk and 1 1/2 cups of water to a boil over high heat.
  16. Stir in 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  17. Gradually whisk in 1 cup polenta and cook, stirring constantly, for about 3 minutes, or until thickened.
  18. Remove from heat and stir in 1/2 cup grated Parmesan cheese and 2 tablespoons of butter.
  19. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Sauces Condiments Etc 4 Hours Or Less A1 Sauce

Perguntas frequentes

Quanto tempo leva para fazer A 1 Slow Roasted Shredded Steak With Polenta A1?

A 1 Slow Roasted Shredded Steak With Polenta A1 leva cerca de 165 minutos do início ao fim — aproximadamente 20 minutos de preparo e 145 minutos de cozimento.

Quantas calorias tem A 1 Slow Roasted Shredded Steak With Polenta A1?

A 1 Slow Roasted Shredded Steak With Polenta A1 tem aproximadamente 440.2 calorias por porção, com cerca de 23 g de proteína, 11 g de carboidratos e 44 g de gordura.

De quais ingredientes preciso para A 1 Slow Roasted Shredded Steak With Polenta A1?

Os principais ingredientes de A 1 Slow Roasted Shredded Steak With Polenta A1 são Vegetable Oil, Chuck Eye Steak, Kosher Salt, Fresh Ground Black Pepper, A.1. Original Sauce, Boysenberry Jam. Veja a lista completa com as medidas acima.

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