A.1. Slow Roasted Shredded Steak With Polenta #A1

Name: A.1. Slow Roasted Shredded Steak With Polenta #A1
Prep time: 10 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 3/4 lbs boneless chuck eye steak; 1 1/4 teaspoons kosher salt, divided; 1 1/4 teaspoons fresh ground black pepper, divided; 1/3 cup A.1. Original Sauce; 1/4 cup seedless boysenberry jam; 2 1/4 cups water, divided; 2 garlic cloves, coarsely chopped; 1 teaspoon prepared mustard; 2 tablespoons light brown sugar; 1/2 teaspoon lemon zest; 1 teaspoon lemon juice; 2 tablespoons potato starch; 3 cups milk; 1/2 teaspoon garlic powder; 1 1/3 cups instant polenta; 1/2 cup finely shredded parmesan cheese; 1/4 cup butter

Community Pick

Submitted by Sirbarney

"A.1. Original Sauce Recipe Contest Entry. Steak, slow roasted in a flavorful gravy with A1 original steak sauce and boysenberry jam, served over creamy polenta."

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photo by Sirbarney

Ready In:: 2hrs 25mins
Ingredients:: 18
Serves:: 4-6

ingredients

2 tablespoons vegetable oil
1 ³⁄₄ lbs boneless chuck eye steak
1 ¹⁄₄ teaspoons kosher salt, divided
1 ¹⁄₄ teaspoons fresh ground black pepper, divided
¹⁄₃ cup A.1. Original Sauce
¹⁄₄ cup seedless boysenberry jam
2 ¹⁄₄ cups water, divided
2 garlic cloves, coarsely chopped
1 teaspoon prepared mustard
2 tablespoons light brown sugar
¹⁄₂ teaspoon lemon zest
1 teaspoon lemon juice
2 tablespoons potato starch
3 cups milk
¹⁄₂ teaspoon garlic powder
1 ¹⁄₃ cups instant polenta
¹⁄₂ cup finely shredded parmesan cheese
¹⁄₄ cup butter

directions

Preheat oven to 275 degrees.
In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat. Season steak with 1 teaspoon salt and 1 teaspoon black pepper. Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice. Pour over steak, cover, and place in preheated oven. Bake for 2 hours, until steak is fork tender. Remove steak to a large plate, cover with foil and let rest. Place the dutch oven with juices on stovetop over medium heat. Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine. Heat sauce until thickened, approximately 2 minutes; keep warm.
Using two forks, shred the steak into bite-sized pieces; keep warm.
Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat. Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened. Stir in the parmesan cheese and butter.
To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!