Braised Brisket with Polenta

Name: Braised Brisket with Polenta
Cook time: 240
Ingredients: 3-4 lbs Flat-Cut Brisket; 3 tsp Kosher Salt; 2 tsp Black Pepper; 1/4 cup Extra-Virgin Olive Oil; 1 tsp Smoked Paprika; 1 tsp Thyme; 1 tsp Oregano; 1 large Yellow Onion; 2 stalks Celery; 1 large Carrot; 3 null Garlic Cloves; 2 Tbsp Tomato Paste; 2 Tbsp Miso Paste; 2 cups Dry Red Wine; 1 cup Passata; 2 null Bay Leaves; 2 cups Polenta; 6 cups Vegetable Broth; 2 Tbsp Unsalted Butter; 3 Tbsp Fresh Parsley; 1/4 cup Parmesan Cheese

Recipe by Fran Allen

Ingredients

Cook Time

Prep Time

20m

Ingredients

Serves 06

I’m petitioning Brisket to be a perfect cozy meal for celebrating the holiday season. This recipe is easy and flavourful with lots of hands-free time braising in the oven. The perfect recipe for busy folks who want something rich, comforting and low key.

Instructions

1
Preheat the oven to 300 degrees.
2
Cut the brisket in half, crosswise. Season the beef all over with the salt and pepper using your hands, rub the seasoning into the meat evenly.
3
Heat the olive oil in a large dutch oven over medium heat. When hot, sear the beef (you’ll do this in two batches) so that it is golden brown on both sides, about 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside until both pieces of the meat are browned.
4
Add the onion, celery, carrot and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
5
Add the thyme, oregano, paprika, tomato paste and miso paste and stir to combine. While stirring, slowly pour in the red wine until well combined. Next, add the tomatoes.
6
Nestle the browned brisket into the sauce. Add the bay leaves. Cover with a tight fitting lid and transfer to the oven. Bake until the brisket is fork tender, about 4 hours.
7
When the brisket is almost ready, Bring water or broth to a boil in a medium saucepan over high heat. Once boiled, remove from heat and gradually add polenta, whisking constantly. Simmer on low heat for about 15 minutes making sure to stir frequently. Once the desired texture is achieved, fold in the butter. And set aside until ready to serve.
8
Transfer the cooked brisket to a large sheet pan and using two forks, shred the brisket. Discard the bay leaves t. Using a spoon, spoon out any excess fat that has accumulated at the top of the sauce. Place the shredded beef back into the pot and toss with the remaining sauce in the skillet.
9
Serve with polenta, risotto, mashed potatoes or whatever starch you like. Garnish with parsley and parmesan and enjoy!
10
To make this dish without alcohol, substitute the wine with 2 cups of beef broth and 2 Tsp balsamic vinegar. The meal can be made in advance and stored in the fridge for up to 5 days. Gently reheat before serving. To make this dish dairy free either omit or substitute the butter and parmesan for dairy free alternatives. To make this dish grain-free, omit the polenta and substitute with mashed root vegetables or mashed potatoes.

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