Bourbon mustard chuck roast with creamy polenta

BOURBON MUSTARD CHUCK ROAST WITH CREAMY POLENTA

Portions : 4 - Preparation : 10 minutes - Cooking time : 5 hours

Ingredients

• 1 chuck roast
• 45 ml (3 tablespoons) cooking oil
• 1 large onion, cubed
• 500 ml (2 cups) butternut squash, cubed
• 500 ml (2 cups) beet, cubed
• 500 ml (2 cups) turnip, cubed
• 75 ml (5 tbsp.) MTL steak spice blend
• 250 ml (1 cup) strong mustard or half strong half yellow mustard
• 125 ml (1/2 cup) bourbon
• 1 beef bouillon concentrate cube
• Salt and pepper to taste

Creamy polenta

Portions : 4 - Preparation : 5 minutes - Cooking time : about 10 minutes

Ingredients

• 125 ml (1/2 cup) 2% milk
• 125 ml (1/2 cup) 35% cream
• 250 ml (1 cup) low-fat chicken broth
• 1 clove garlic, minced
• 1 pinch thyme sprigs
• 125 ml (1/2 cup) medium cornmeal
• 30 ml (2 tablespoons) butter
• 50 gr (1 ¾ oz) Reggiano Parmesan, grated

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a hot frying pan, over high heat, sear the meat in a little oil, 2 minutes on each side.
3. Place the meat in an ovenproof dish, surrounding it with cubes of onion, squash, beet and turnip, and sprinkle with mustard, bourbon, steak spices and bouillon cube. Cover with 3/4 water and bake for 4 hours, covered, then 1 hour, uncovered.
4. For the polenta, bring the milk, cream, stock, garlic, thyme, salt and pepper to the boil in a saucepan.
5. Pour the semolina into the saucepan over very low heat, stirring constantly for about 10 minutes, until the semolina has absorbed the liquid.
6. Remove from the heat and stir in the butter and Parmesan. Season with salt and pepper.
7. Serve the chuck roast with the polenta.