Ingredients
- 850 g rump of beef
- 200 g yellow floret corn flour
- 2 pcs pak-choi (Chinese cabbage)
- thyme
- cornstarch
- extra virgin olive oil
- salt
- pepper
For the recipe of scalded rump with polenta and pak-choi, clean the rump from the connective tissues and the fat, trim it and set aside scraps and cuttings. Divide the rump into 4 slices about 3 cm thick.
Massage the rump slices with salt and pepper, then let them marinate with a little oil and a handful of thyme leaves for 1 hour. Cut the meat scraps into small pieces and brown them for 3-4 minutes; add half a glass of water, a drizzle of oil and cook them in a covered casserole for 1 hour. Remove the meat and let the sauce reduce with a little olive oil, a pinch of salt and 1 small spoonful of cornstarch for another 5 minutes. Blanch the rump slices in a non-stick frying pan for about 2 minutes per side.
For the polenta and the side dish: Pour the corn flour into a pan with 800 g of hot water, stirring with a whisk, to avoid lumps forming. Season with salt and cook for 45-50 minutes, stirring occasionally, until you get a soft consistency polenta; add the butter and mix it by stirring for a couple of minutes. Wash the pak-choi, flip them and blanch the leaves in salted water for 2-3 minutes, until they start to wilt. Serve the rump with polenta and pak-choi, seasoning everything with the meat sauce.
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