Jalapeño Shredded Beef and Polenta

This Jalapeño Shredded Beef and Polenta is hearty and comforting. Beef and jalapeño peppers are cooked in a slow cooker and then served on a bed of creamy instant polenta. It’s so easy to make too!

Happy spring, everyone! Did you know that today marks the first day of this glorious season of life and rebirth? Ironically, we are welcoming it with a snowstorm. Typical New England weather! Although winter has been mild this year, it’s certainly going out with a bang. The snowflakes are expected to start tonight, and I’m keeping my fingers crossed that we won’t get more than six inches.

I have the perfect meal to help us weather this last blast of winter. This spicy beef and polenta dish is comforting, satisfying, and hearty. It warms you up from the inside out. As if that wasn’t enough, it’s also one of the easiest meals to prepare!

Start by applying a dry rub to the meat; I recommend using chuck roast or brisket. Place the meat in a slow cooker along with some tomato sauce, canned pickled jalapeños, and your choice of spices. Once everything is in the slow cooker, turn it on and let it cook for 8 to 10 hours.

When the meat is finally tender, use two forks to shred it. Then, return the shredded beef to the slow cooker to soak up all the delicious juices. The result is tender, savory, and tangy beef with just the right amount of heat to warm the back of your throat—perfect for those who enjoy a medium heat level.

If you’re not a fan of heat, you can opt for jalapeño slices labeled “mild” or use only half of the jalapeño and its juices, replacing the rest with half a cup of beef broth. Although I don’t recommend it, you could also omit the canned jalapeño entirely if you have a low tolerance for spiciness; in that case, substitute it with one full cup of beef broth.

For a quick and easy meal at the end of the day, I round off the shredded beef with creamy instant polenta. The brand I use takes literally 3-4 minutes to cook once added to the boiling liquid. It is a great option over the traditional polenta, which takes about 30 minutes to cook (more or less depending on the size of the cornmeal used). 

This is a great semi-make-ahead meal that is perfect for a busy weeknight. Cook and shred the meat on the weekend—then warm it up during the week and make the instant polenta. There you go—a lip-smacking dinner in minutes without breaking a sweat! It is the kind of meal that I like to come home to these days. 

Until next time, have a wonderful week!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This simple 4-quart slow cooker has high customer satisfaction.
• Kitchen tong—this heavyweight stainless steel tong is a great utility all-purpose kitchen tool.
• A saucepan to make polenta. This 3-quart saucepan is nonstick and comes with a glass lid.
• Silicone spatula for stirring the polenta. I have a set similar to this one. I love that it is one piece and has no seams.

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Jalapeño Shredded Beef and Polenta

Author: Thao | In Good Flavor Cuisine:American Courses:Main

Difficulty:BeginnerPrep time: 15 minutesCook time:9 hours Total time:9 hours 15 minutesServings:6 Servings

Description

This Jalapeño Shredded Beef and Polenta is hearty and comforting. Beef and jalapeño peppers are cooked in a slow cooker and then served on a bed of creamy instant polenta. It’s so easy to make too!

Ingredients

• 2 tsp. brown sugar for the rub
• 3/4 tsp. salt
• 1 1/2 tsp. black pepper
• 1 1/2 tsp. onion powder
• 1 1/2 tsp. garlic powder
• 1/2 tsp. tsp. paprika
• 3 – 4 lbs. chuck roast or brisket 
• 1 cup tomato sauce
• 1 (11-oz.) Can Green Pickled Jalapeño Nacho Slices; undrained (pick out stems)
• 2 tsp. beef bouillon (salted)
• 1 tbsp. brown sugar for the sauce
• 3 – 3 1/2 lbs. chuck roast or brisket
• chopped scallion for garnishing, optional

For the Instant Polenta:

• 2 cups Pastene Instant Polenta *
• 8 cups water
• 1/2 salt, plus more to taste 
• 3 tbsp. butter, cut into large chunks

Instructions

1. Combine 2 teaspoons brown sugar, salt, black pepper, onion powder, garlic powder, and paprika. Rub onto the chuck roast.
2. Add tomato sauce, undrained jalapeño, brown sugar, and beef bouillon to the bottom of the slow cooker. Blend well. Add the chuck roast. Cover and cook on low for 8 to 10 hours. Check at the 8-hour mark; if not fork tender, continue to cook, checking about every 40 minutes until tender. 
3. Remove beef from slow cooker. Shred using two forks. Skim the fat off the top of the meat juices in slow cooker. Add the shredded beef back into the pot as you cook the polenta.

For the polenta:

4. Bring water to a boil. Add salt. Gradually whisk in 2 cups of polenta. Reduced heat to a simmer and whisk for 3-4 minutes. If polenta spits too much, remove from heat and continue stirring for a few seconds before returning to heat. When done, polenta should be smooth, spoonable, and creamy. Extra water or milk can be added if the mixture is too thick. Add butter at the end and blend well. Adjust salt to taste. Yields about 8 cups of cooked polenta.  

To serve:

5. Top the polenta with shredded beef and its juices. Garnish with chopped scallion, optional. Serve immediately as the polenta thickens as it sits.

Notes

• * Polenta cooking instructions vary from brand to brand. If you are using a different brand, prepare yours according to the package directions.
• Water, chicken broth, milk, or a combination thereof could be used in cooking the polenta. Chicken broth provides more flavor, while milk makes it creamier. 
• Green Pickled Jalapeño Nacho Slices come in varying degrees of heat. Choose what you like. I use hot.

Keywords:Slow Cooker, Shredded Beef, Polenta, Jalapeno Peppers, Make Ahead Meal

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