Brasato Di Guanciale Di Vitello Con Polenta Recipe

1. Prepare porcini

Place dried porcini in a small bowl and pour 200 ml hot water over them. Let soak 20–30 minutes until rehydrated. Reserve soaking liquid, strain through a fine sieve or coffee filter to remove grit, and chop the soaked porcini coarsely.

2. Season and dust veal

Pat the veal cheeks dry with paper towels. Season all over with 2 tsp salt and 1 tsp freshly ground black pepper. Lightly dredge each piece in 1/4 cup flour, shaking off excess.

3. Brown guanciale and vegetables

Preheat oven to 160°C (325°F). Heat a large heavy ovenproof pot (Dutch oven) over medium heat. Add 3 tbs olive oil and 2 tbs butter. Add diced guanciale/pancetta and render until fat is golden and some crisp bits appear, about 4–5 minutes. Remove half the rendered guanciale pieces with a slotted spoon and reserve for finishing. Add the floured veal cheeks to the pot (in batches if necessary) and brown on all sides, about 3–4 minutes per side. Transfer browned veal to a plate. Add the diced onion, carrot, and celery to the pot and cook until softened and lightly caramelized, 6–8 minutes. Add crushed garlic and cook 30–45 seconds until fragrant.

4. Deglaze and build braising liquid

Stir in 1 tbs tomato paste and cook 1 minute. Pour in 400 ml dry red wine, scraping browned bits from the bottom with a wooden spoon. Reduce the wine by about half, 4–6 minutes. Add the reserved porcini soaking liquid (carefully, leaving sediment behind), the chopped rehydrated porcini, the fresh quartered mushrooms, 750 ml beef or veal stock, 2 rosemary sprigs, 4 thyme sprigs, and 1 bay leaf. Return the browned veal cheeks to the pot so they are partially submerged in liquid. Bring to a gentle simmer on the stovetop.

5. Braise in oven

Cover the pot tightly and transfer to the preheated oven. Braise until the veal cheeks are very tender and easily pierced with a fork, about 2.5 to 3 hours depending on size. Check once after 1.5 hours to ensure liquid covers meat; add a splash of stock if needed.

6. Finish sauce

When the veal is tender, carefully remove the cheeks to a warm plate and cover loosely with foil. Skim excess fat from the surface of the braising liquid and discard. Place the pot over medium-high heat and reduce the liquid to a saucy consistency (about 10–15 minutes), stirring and scraping up bits. If desired, add 1 tsp red wine vinegar to brighten the flavor. Remove and discard the rosemary sprigs, thyme stems, and bay leaf. Taste and adjust seasoning. Stir in 20 g extra butter and the reserved crisp guanciale to mount the sauce and give it a glossy finish. Return the veal to the sauce to warm for 2–3 minutes before plating.

7. Bring water to a boil

In a heavy saucepan bring 1 litre cold water and 1 tbs salt to a rolling boil.

8. Whisk in polenta

Gradually pour 250 g coarse polenta into the boiling water in a steady stream while whisking constantly to prevent lumps. Reduce heat to low so the mixture simmers gently.

9. Cook polenta

Cook, stirring frequently with a wooden spoon to prevent sticking, until the polenta is thick and the grains are tender, 35–45 minutes for coarse polenta (follow package timing if different). If it becomes too thick, add a few tablespoons of hot water or stock to reach a creamy consistency.

10. Finish polenta

When tender, remove from heat and stir in 40 g unsalted butter and 50 g grated Parmesan (if using). Season with 1/2 tsp freshly ground black pepper and additional salt to taste. Keep covered and warm until ready to serve.

11. Spoon a generous portion of polenta onto warm plates. Place a veal cheek on top or alongside. Spoon several ladles of the porcini red-wine reduction over and around the meat. Scatter chopped flat-leaf parsley over the dish and serve immediately.