Ingredients
Method
1.Preheat oven to 125°C (105°C fan-forced).
2.Heat oil in 6-litre (24-cup) flameproof dish; cook beef, turning, until browned all over. Remove from dish.
3.Meanwhile, peel shallots, leaving root ends intact. Add to same dish; cook, stirring, until browned lightly. Add chilli and anchovies; squeeze sausage meat from casings into dish. Cook, stirring, until anchovies are soft and sausage meat is browned.
4.Add wine and undrained tomatoes; bring to the boil. Return beef to pan, season, cover; cook, in oven, 3 hours.
5.To make polenta; combine milk, the water, onion and bay leaves in large saucepan; bring to the boil. Remove from heat; stand 10 minutes. Discard onion and bay leaves. Slowly whisk polenta into milk mixture; cook, stirring, over low heat, about 30 minutes or until polenta is soft. Season to taste.
6.Remove beef from dish; cover to keep warm. Strain sauce through fine sieve into large heatproof jug; reserve sausage mixture. Return sauce to dish; bring to the boil. Boil, uncovered, until reduced by half. Return sausage mixture to sauce.
7.Serve sliced beef with sauce and soft polenta.
Not suitable to freeze.
Note
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