This is a recipe inspired by oxtail marmalade and polenta. I used grass-fed skirt steak from Aldi instead of oxtails. The grass-fed skirt steak at Aldi is only $7.99 a pound, even cheaper than the grain-fed skirt steak. As usual, I used mushroom broth made from pressure cooking dried mushrooms from an Asian market in water instead buying pre-made broth. I always use blue corn in recipes since it's rich in antioxidants and has a lower glycemic index than yellow corn. I have blue popcorn, blue cornmeal, blue corn grits, and blue corn masa harina in my kitchen. I use a mini pressure cooker to create super tender beef that tastes like it simmered for hours. You can buy a mini pressure cooker on Amazon sales for about $60, I have a whole section on this blog for pressure cooker recipes.

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Port‑Braised Shredded Skirt Steak with Blue Corn Polenta

Ingredients

Port‑Braised Skirt Steak

• Skirt steak – 5 oz (about 142 g), trimmed
• Shallot or yellow onion, minced – 1/4 cup (about 40 g)
• Garlic, minced – 2 cloves (about 6 g)
• Port wine – 1/4 cup (60 g)
• Mushroom broth– 1/4 cup (60 g)
• Salt & black pepper – to taste

Blue Corn Polenta

• Milk – 3/4 cup (180 ml)
• Mushroom broth – 1/2 cup (120 ml)
• Organic blue cornmeal – 1/4 cup (about 40 g)
• Grated Parmesan – to taste (about 3–5 g is plenty)
• Garlic powder, onion powder – to taste
• Salt & black pepper – to taste
• Dried chives – to taste
• Parsley – for color/garnish

Procedure

Port‑Braised Skirt Steak

• Set the pressure cooker to Sauté. Place the steak on the bottom of the pressure cooker, when it browns and the steak releases from the stainless steel, flip it.
• Add the minced shallot/onion and garlic to the bottom of the pressure cooker along side the steak. When the onions and garlic start to brown add the port wine and mushroom broth.
• Pressure cook on High for 38 minutes. Release the steam vent
• Transfer steak to a board and shred. Return meat to the pot; Sauté and reduce the braising liquid until glossy and clinging to the shreds. Adjust salt/pepper.

Blue Corn Polenta

• In a small pan, bring the milk and mushroom broth to a gentle simmer. Whisk in blue cornmeal.
• Cook, whisking frequently, until thick and creamy (5–8 minutes). Season with Parmesan, garlic powder, onion powder, salt, pepper, and dried chives to taste.

Plating

• Place the polenta on one side of the plate, mound the glazed beef alongside, and sprinkle with parsley for color.