Braised Beef Brisket and Creamy Polenta

Instructions

Red Wine Braised Brisket:

1. Heat oven to 325°F.
2. Pat brisket dry with paper towels; season with salt and pepper. Warm olive oil in a 6-quart Dutch oven over medium-high heat. Brown brisket in oil, in batches, on both sides. Remove from the pan.
3. Reduce heat to medium. Add shallots and garlic to the same pan; cook and stir for 2-3 minutes or until tender. Stir in tomato paste; cook and stir for 2 minutes. Add 1 cup wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Stir in beef stock and remaining wine. Bring to a boil, stirring frequently. Reduce heat to low. Add the mushrooms, thyme, bay leaves and brisket.
4. Bake, covered, for 2-3 hours or until brisket is fork tender, turning once.
5. Skim fat from cooking juices. Remove and discard thyme and bay leaves. Transfer brisket to a cutting board; shred meat. Tent with aluminum foil.
6. Meanwhile, bring juices to a boil in the same pan. Cook for 8-10 minutes or until juices are reduced by half, stirring frequently. Reduce heat to low. Season with salt and pepper. Return beef to sauce. Keep warm.

Polenta:

1. Bring the water, milk and salt to a boil in a large saucepan over medium-high heat, stirring frequently. Slowly whisk in polenta, whisking constantly until thoroughly blended and smooth.
2. Reduce heat to low. Cook for 15-20 minutes or until the mixture thickens and polenta is tender, stirring frequently.
3. Remove from the heat. Gradually stir in LaBelle and butter until melted. Season with pepper to taste.
4. Serve brisket with sauce over polenta. Garnish with additional shaved LaBelle and thyme.