-
1
Dredge the beef slices in flour, shaking off any excess. Melt the lard in a wide, heavy pan over high heat. Working in batches so as not to crowd the pan, brown the floured beef slices on both sides until deeply coloured. The meat is ready to turn when it releases cleanly from the pan and shows a dark, mahogany crust.
-
2
Remove the browned beef and set aside. Reduce the heat to medium. In the same fat and residual fond, cook the diced onion, stirring occasionally, until uniformly golden and softened throughout — this is where the dish lives or dies: onion that is merely softened but not coloured will not give the sauce its necessary depth and sweetness to balance the wine's tannin.
-
3
Return the beef to the pan. Pour in the wine until the meat is nearly covered. Add the cinnamon stick, cloves, and bay leaves. Bring to a gentle simmer.
-
4
Braise uncovered or partially covered at a low, steady simmer for 45 minutes to 1 hour. The sauce is ready when it has reduced to a syrupy, wine-dark consistency that coats the back of a spoon and the meat yields without resistance when pressed. A thin, wine-forward sauce has not reduced sufficiently and will taste astringent.
-
5
Remove the cinnamon stick, cloves, and bay leaves. Season with salt. The seasoning should round the sauce without masking the spice warmth of the cinnamon and cloves — taste to confirm the balance is present.
-
6
While the braise finishes, bring the salted water to a rolling boil and whisk in the polenta in a steady stream. Cook over low heat, stirring frequently, until the polenta pulls cleanly from the sides of the pot and holds a soft, spoonable consistency — neither pourable nor stiff. Spoon the soft polenta into wide bowls and ladle the carbonada and its sauce directly over.