BRISKET SUPPER WITH MUSHROOM-SAGE POLENTA
Provided by Rachael Ray : Food Network
Time 4h45m
Yield Serves 4 plus 1 1/2 pounds reserved meat for a second meal
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat liberally with salt and pepper. 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. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. 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. 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.
- Remove the brisket to the carving board and cover with foil to keep warm.
- Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.
- 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. Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot. Add the butter, if using and fold in mushrooms.
- 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.
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Ontiretse Saulo
[email protected]Overall, this is a great recipe that I would definitely make again.
Angelica Sharp
[email protected]This recipe is a bit too time-consuming for me.
Timothy Tarnowski
[email protected]I've made this dish several times now and it's always a crowd-pleaser.
Jeffrey Eastman
[email protected]This is a great recipe for a special occasion. The brisket is impressive and the polenta is elegant.
Gzus Made
[email protected]I'm not a big fan of sage, but I still enjoyed this dish. The brisket was tender and flavorful, and the polenta was creamy and smooth.
dayana sanchez
[email protected]This recipe is a bit too salty for my taste.
Aria Aubrey
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the leftovers are even better the next day.
zubayr muhammadjonov
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The brisket is always tender and juicy, and the polenta is creamy and flavorful.
Talha Asif
[email protected]This is one of my favorite recipes. It's easy to make and always turns out delicious.
Chetraj Singh
[email protected]I love the combination of flavors in this dish. The brisket is savory, the polenta is creamy, and the mushroom sauce is earthy.
Afkal 007
[email protected]I'm not sure what I did wrong, but the brisket was tough and the polenta was bland.
Caleb Swartz
[email protected]This is a great recipe for a special occasion. The brisket is impressive and the polenta is elegant.
Ateeb sheikh
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it!
Albert Gomez Jr
[email protected]This recipe is a bit time-consuming, but it's worth it. The brisket is fall-apart tender and the polenta is creamy and flavorful.
Breanna Grubb
[email protected]I followed the recipe exactly, but the polenta didn't turn out creamy. It was more like a mush.
Asim samtia
[email protected]The brisket was a bit dry, but the polenta and sauce were delicious.
justacauseldog
[email protected]I've made this dish several times now and it always turns out perfect. It's a great recipe for a special occasion.
Sunilnp Sunilnp
[email protected]This is my new favorite brisket recipe. So flavorful!
MD MARUF HASSAH
[email protected]I'm not a big fan of polenta, but this dish changed my mind. The polenta was so creamy and flavorful, and it paired perfectly with the brisket and mushroom sauce.
Lucky Friday
[email protected]Made this dish last night and it was a hit! The brisket was fall-apart tender and the polenta was creamy and flavorful. The mushroom and sage sauce was the perfect finishing touch.