Braised Beef Brisket in Red Wine with Buttery Polenta

Indulge in tender beef brisket slowly braised in rich red wine and beef stock, served over creamy buttery polenta. Accompanied by sautéed green beans and carrots, this dish is a comforting delight perfect for any occasion.

Steps

1. Season the beef brisket with salt and pepper on both sides. 2. In a heavy-bottomed pot, heat olive oil over medium heat. Brown the brisket on all sides, then remove and set aside. 3. In the same pot, add minced garlic, thyme, and bay leaf, cooking until fragrant. 4. Pour in the red wine, scraping up any browned bits from the bottom, and let it reduce by half. 5. Return the brisket to the pot, add beef stock, cover, and simmer on low heat for 2-3 hours until tender. 6. While the brisket is cooking, prepare the polenta. In a pot, bring 400ml of water to a boil, add a pinch of salt, and slowly whisk in the polenta. 7. Cook for about 5-7 minutes, stirring continuously until thickened. Stir in butter and milk, then set aside. 8. In a small pan, sauté green beans and carrots in a bit of olive oil until tender-crisp, about 5-7 minutes. 9. Serve the tender brisket over the buttery polenta with sautéed vegetables on the side.

200g beef brisket 150ml red wine 100ml beef stock 1 tablespoon olive oil 1 clove garlic, minced 1 tablespoon fresh thyme 1 bay leaf Salt and pepper to taste 100g polenta 30g butter 50ml milk 50g green beans 50g carrots, sliced