Ingredients

8 cups chicken stock 2 cups polenta 3 tablespoons butter 3 tablespoons canola oil 1 1/2 pounds boneless beef chuck-eye roast, cut in 3 cubes 1/2 cup shallots, minced 2 tablespoons garlic, chopped 3 tablespoons tomato paste 3 tablespoons all purpose flour 2 cups beef stock or broth 3/4 cup red wine 1 teaspoon fish sauce (optional) 1/2 tablespoon whole black peppercorns, crushed 5 thyme sprigs Salt to taste Black pepper to taste

Description

Polenta Cups Are A Great Edible Container For Incredibly Tender Meat. They Work Wonderfully As A Holiday Party Appetizer. '

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