Brisket Supper With Mushroom-Sage Polenta
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2490 g
Beef Brisket (lean)4 tbsps
Olive Oil4 medium
Onion (halved and sliced)1 large
Garlic (clove, crushed)2 tbsps
Tomato Paste1 cup
White Wine (dry)2 cup
Chicken1
Polenta3 tbsps
Extra-Virgin Olive Oil450 g
Mixed Mushrooms (sliced)1
Salt2 cups
Chicken Stock1 cup
Whole Milk2 tbsps
Butter (optional)1 cup
WatercressDirections:
1
Preheat the oven to 350 degrees F
2
Season the meat liberally with salt and pepper
3
Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat
4
Add the meat and brown all over, 10 to 12 minutes
5
Remove the meat from the pan and drain off meat fat if any accumulates
6
Add another turn or 2 of the pan with extra-virgin olive oil
7
Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute
8
Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine
9
Settle the meat back into the pot and cover
10
Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more
11
Remove the brisket to the carving board and cover with foil to keep warm
12
Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit
13
Heat 3 tablespoons extra-virgin olive oil over medium-high heat and add garlic and mushrooms, cooking until very tender, season with salt and pepper and stir in sage
14
Bring the stock-milk mixture to a boil in a saucepot and add the polenta
15
Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot
16
Add the butter, if using and fold in mushrooms
17
Slice the brisket and serve with sauce over polenta with mushrooms
18
Cool half of the brisket and store for later in the week
19
Scatter a few bitter greens over the top for an optional garnish