Brisket Supper with Mushroom-Sage Polenta

Name: Brisket Supper with Mushroom-Sage Polenta
Prep time: 4 h 45 min
Cook time: 4 h 45 min
Total time: 4 h 45 min
Yield: 4
Cuisine: Jewish
Ingredients: 2 kilograms lean beef brisket; 473 milliliters chicken or beef stock; 2 Tbsps butter, optional; 425 grams diced tomatoes; 473 milliliters chicken stock plus 1 cup whole milk or 3 cups chicken stock; 2 pinches A couple ground cloves or allspice; 4 servings Sea or kosher salt and coarse black pepper; 237 milliliters dry white wine; 237 milliliters watercress or upland cress, arugula or fresh flat-leaf parsley tops, for garnish, optional; 4 fresh bay leaves; 8 leaves fresh sage, very thinly sliced; 1 large clove garlic, crushed; 4 cloves garlic, sliced; 454 grams sliced mixed mushrooms; 3 Tbsps extra-virgin olive oil; 4 Tbsps olive oil; 4 mediums onions, halved and sliced; 4 servings Polenta; 4 servings Salt and freshly ground black pepper; 2 Tbsps tomato paste

The recipe Brisket Supper with Mushroom-Sage Polenta could satisfy your Jewish craving in roughly 4 hours and 45 minutes. This gluten free recipe serves 4. One serving contains 1427 calories, 130g of protein, and 75g of fat. Hanukkah will be even more special with this recipe. Head to the store and pick up olive oil, beef stock, salt and pepper, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert. It works well as an expensive main course.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Season the meat liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

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.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the meat and brown all over, 10 to 12 minutes.

Ingredients you will need

Meat

Remove the meat from the pan and drain off meat fat if any accumulates.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Add another turn or 2 of the pan with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover.

Ingredients you will need

Canned Diced Tomatoes

Salt And Pepper

Tomato Paste

Clove

Garlic

Onion

Stock

Meat

Wine

Equipment you will use

Frying Pan

Pot

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.

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Oven

Remove the brisket to the carving board and cover with foil to keep warm.

Equipment you will use

Aluminum Foil

Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.

Ingredients you will need

Sauce

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. Bring the stock-milk mixture to a boil in a saucepot and add the polenta.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Mushrooms

Polenta

Garlic

Stock

Milk

Sage

Equipment you will use

Pot

Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot.

Ingredients you will need

Polenta

Equipment you will use

Whisk

Pot

Add the butter, if using and fold in mushrooms.

Ingredients you will need

Mushrooms

Butter

Slice the brisket and serve with sauce over polenta with mushrooms. Cool half of the brisket and store for later in the week. Scatter a few bitter greens over the top for an optional garnish.

Ingredients you will need

Mushrooms

Polenta

Greens