Lombard beef in oil with polenta and turnip greens

Ingredients

For 1 serving

• Beef brisket130 g
• Polenta (cornmeal)50 g
• Broccoli rabe200 g
• Anchovies in oil2
• Garlic1 clove
• Parsley5 g
• Beef broth250 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: fish, celery,

In season: November – March

Method

1. Heat half the oil in a small heavy-based casserole over medium heat, add the anchovies and stir for 1–2 minutes, until they melt.
2. Add the beef brisket and brown it for 5 minutes, turning, until golden on all sides; pour in the beef stock, cover and cook over the lowest heat for 100 minutes, turning now and then, until very tender and the juices have reduced.
3. For the last 20 minutes bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat, stirring, for 10 minutes if it is quick-cook, until it pulls away from the sides.
4. Meanwhile bring a pan of salted water to the boil; trim the turnip tops, keeping the tender leaves and florets and discarding the tough stalks, and boil them for 5 minutes, until tender; drain.
5. In a frying pan heat the remaining oil over medium heat with the crushed garlic for 1 minute, add the turnip tops and sauté for 2–3 minutes; season with salt.
6. Slice the meat, spoon over the reduced juices, sprinkle with chopped parsley and pepper and serve with the polenta and turnip tops.