Polenta with Curry Sauce


Beef shank 500 g
Salt 1/4 tsp
【A】 Laurel 1
Hot water 600 ml
【B】 Onion (1 cm piece) 200 g
Celery (1 cm piece) 100 g
Red bell pepper (1 cm piece) 200 g
Mushroom (1 cm piece) 200 g
Tomato 200 g
Garlic 2 cloves (crushed)
Olive oil 2 Tbsp
S&B Golden Curry Mix 1 pack
Polenta As needed
Italian parsley As needed


  1. Massage salt into beef and boil in【A】for 1 and a half to 2 hours until tender.
  2. Put oil and garlic into a saucepan and heat over medium heat. Add【B】and stir-fry until tender, then add the tomato and stir-fry until the tomato falls apart.
  3. Separate the beef and broth from (1), cut the beef into 2 cm cubes, then add to (2) and stir-fry together.
  4. Add water to the broth from (3) until it totals 800 ml, then add this to (3). After bringing to a boil, turn down to low heat and allow to simmer for 10 minutes.
  5. Turn off the heat and break up the Golden Curry Mix into pieces, then stir them in until they are melted. Simmer over medium heat while stirring for another 4 to 5 minutes.
  6. Put the desired amount of polenta onto a plate, then top with the curry sauce. Serve with chopped Italian parsley sprinkled on top.