Ingredients
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2
-
1 3/4
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1 1/4
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1 1/4
-
1/3
-
1/4
-
2 1/4
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2
-
1
-
2
-
-
-
-
-
Directions
A.1. Slow Roasted Shredded Steak With Polenta #A1, 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., So Delicious and Full of Great Flavors…YUM :-, I love slow roasted pork, and this sauce sounds dreamy!
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Steps
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1
Done
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Preheat Oven to 275 Degrees. |
|
2
Done
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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. |
|
3
Done
|
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. |
|
4
Done
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Using Two Forks, Shred the Steak Into Bite-Sized Pieces; Keep Warm. |
|
5
Done
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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. |
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6
Done
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to Serve, Spoon Polenta Into a Serving Bowl, Top With Shredded Steak and Gravy and Enjoy! |
