Keep the onion soft rather than browned. Add the beef in a wide pan, let it turn pale, then bring the wine to a boil and serve without a long braise.
Make ahead Cook just before serving. Keep the polenta hot while the beef finishes, then spoon the wine sauce over the plates.
Carbonada Valdostana
Prep 20 min · Cook 35 min · Serves 4
Method
Start the polenta: bring 1 L water to a boil in a heavy saucepan and salt it. Whisk in the coarse cornmeal gradually, lower the heat and cook, stirring often, until tender and thick, about 35 minutes or as directed on the package.Start the polenta: bring 1 L water to a boil in a heavy saucepan and salt it. Whisk in the coarse cornmeal gradually, lower the heat and cook, stirring often, until tender and thick, about 35 minutes or as directed on the package.
Slice the beef into thin pieces, about 5 mm thick. Cut the onion into thin slices and dice the pancetta.Slice the beef into thin pieces, about ¼ in thick. Cut the onion into thin slices and dice the pancetta.
Melt the butter in a wide skillet over medium-low heat. Add the pancetta and onion and cook gently until the onion softens, without frying or browning it.Melt the butter in a wide skillet over medium-low heat. Add the pancetta and onion and cook gently until the onion softens, without frying or browning it.
Raise the heat. Add the beef in a single layer, working in batches if needed, and turn the slices just until they lose their raw color without browning.Raise the heat. Add the beef in a single layer, working in batches if needed, and turn the slices just until they lose their raw color without browning.
Season with salt, pepper, nutmeg and cinnamon. Dust with the flour and turn the meat to coat it lightly.Season with salt, pepper, nutmeg and cinnamon. Dust with the flour and turn the meat to coat it lightly.
Pour in the dry white wine and bring it to a full boil. Cook only until the thin slices are cooked through and the sauce is lightly thickened; serve immediately with hot polenta.Pour in the dry white wine and bring it to a full boil. Cook only until the thin slices are cooked through and the sauce is lightly thickened; serve immediately with hot polenta.
