Slow-braised beef, crispy polenta, and fragrant sage — comfort food at its finest 🍷✨ Rich, tender, and full of Italian flavor 🇮🇹❤️ @alberto_marcolongo #Brasato #ItalianCooking #giallolovesItaly #Polenta #FoodLovers Ingredients: 2.2 lb chuck roast (1 kg) Salt and pepper, to taste 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 garlic cloves, chopped 1 bottle of red wine Beef stock, as needed 1 1/4 cups polenta (200 g) 2 cups chicken stock (500 ml) 4 tablespoons butter (60 g) Fresh sage leaves Olive oil or butter for searing Method: Season the chuck roast generously with salt and pepper. Combine the chopped onion, carrots, celery, and garlic. Place the meat and vegetables in a dish and cover with the red wine. Marinate in the fridge for at least 24 hours. After marinating, pat the meat dry thoroughly. Sear the meat in a large pot or Dutch oven until well browned. Remove and set aside. In the same pot, sear the marinated vegetables. Then add the marinade wine. Let it r...