Braised Beef Polenta Shooter

Espagnole Sauce

• Melt butter in a large saucepan over medium heat. Add onion, carrots, and celery, season with salt and pepper, and cook until soft, 8-10 minutes. Reduce heat to medium-low and stir in flour. Cook, stirring, until golden brown and nutty, 6-8 minutes.
• Add stock, a little bit at a time, whisking smooth after each addition, until all of the stock has been added.
• Stir in tomato purée, garlic, and bay leaf. Bring to a boil, reduce to a simmer, and cook, stirring often to prevent burning, until sauce is thick and coats the back of a spoon, 35-45 minutes.
• Pass through a fine mesh sieve; discard solids. Taste and add more salt or pepper, if needed. Store in a glass jar in the refrigerator; sauce can be made up to 2 days ahead of time.

Braised Beef

• Preheat oven to 350°F.
• Pat meat dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add meat and brown all over, 3-5 minutes per side. Transfer to a plate.
• Add red wine, beef stock, and Espagnole sauce and bring to a simmer, scraping up browned bits. Return meat to the pan and add more stock, if needed, until liquid comes halfway up the sides.
• Cover and braise in the oven for 2-2 ½ hours, or until very tender. Beef can be made 1 day ahead of time.

Polenta and Assembly

• Bring 3 cups water to a simmer in a large saucepan. Whisk in polenta and salt. Bring to a boil, reduce to a gentle simmer, and cook, stirring every 5 minutes to prevent scorching, until polenta is creamy and grains are tender, about 30 minutes. Stir in parmesan and butter.
• Spoon ¼ cup of warm polenta in the bottom of a 3.25 ounce shooter. Top with a chunk of shredded braised beef and drizzle with Espagnole sauce. Repeat with remaining glasses. Serve warm.