If you’re looking for the meaning of “comfort food,” you’ll surely find it in this pot. Braised beef brisket with polenta is a great classic of the tradition: a humble but flavorful cut that, with patience, turns into a delicacy for special occasions.
This recipe is the quintessential winter main course, perfect for those Sundays when the aroma of slowly cooking meat fills the whole house.
The secret is the long cooking: gentle heat transforms the meat’s fibers until it becomes very tender, to the point of falling apart with just the pressure of a fork.
Welcoming this triumph of flavors is a creamy soft polenta, velvety and ready to collect every single drop of the delicious cooking juices. Are you ready to rediscover the pleasure of slow cooking?
As always, let’s go straight below the photo to discover how to prepare Braised Beef Brisket with Polenta, but first take a look at the other meat recipes below that you absolutely must try 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Braised Beef Brisket with Polenta
- 2.2 lbs beef brisket (or brisket point)
- 1 white onion (large)
- 1 glass red wine (full-bodied)
- 1 sprig sage
- 1 sprig rosemary
- 2 pinches salt
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups coarse cornmeal (or 'fioretto' (medium-fine))
- 4 1/4 cups water
- 1 tablespoon coarse salt
- 1 1/2 tablespoons butter (about 20 g)
Preparation Braised Beef Brisket with Polenta
In a large casserole (preferably cast iron or with a heavy bottom), heat a drizzle of oil. Place the brisket, salted, and brown it well over high heat on all sides.
This step is essential: it seals the juices inside and creates that flavorful crust that will give color to the sauce. Once browned, remove the meat and set it aside for a moment.
In the same pot, add the onion thinly sliced and let it gently soften until it becomes translucent.
Return the meat to the pot, add the rosemary and sage, raise the heat slightly then deglaze with the glass of red wine and let the alcohol evaporate completely.
Season with salt, cover with the lid and lower the heat to the minimum. The brisket must cook slowly for about 2 1/2 to 3 hours.
Check occasionally: if the cooking liquid dries out too much, add a ladle of broth or hot water.
The meat will be ready when, pierced with a fork, it comes away from the bone without resistance.
About 45-50 minutes before the end of the meat’s cooking (or according to the instructions on the cornmeal package), prepare the polenta.
Bring the water to a boil in a large pot, add the coarse salt and pour the cornmeal in a steady stream, stirring vigorously with a whisk to avoid lumps.
Cook over low heat, stirring often. Once ready, add the butter (and Parmesan if you like) to make it even creamier.
Remove the aromatics (sage and rosemary) from the meat sauce. If you prefer a smoother sauce, you can blend the onion base after removing the meat and even reduce it further.
Serve by spreading a generous portion of soft polenta on the bottom of the plate, place the piece of brisket on top and drizzle everything with its delicious cooking juices.
How to store Braised Beef Brisket with Polenta
In the refrigerator: You can store the braised brisket in an airtight container for 2-3 days. In fact, like many stews, it tastes even better the next day as the flavors have time to meld.
In the refrigerator: You can store the braised brisket in an airtight container for 2-3 days. In fact, like many stews, it tastes even better the next day as the flavors have time to meld.
Polenta: If you have leftover polenta, don’t throw it away! Let it cool in a tray, cut it into slices and pan-fry with a little oil or butter to make it crispy.
Polenta: If you have leftover polenta, don’t throw it away! Let it cool in a tray, cut it into slices and pan-fry with a little oil or butter to make it crispy.
In the freezer: The meat can be frozen together with its sauce for about 2 months. I do not recommend freezing the polenta, as it would lose its original creaminess.
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FAQ (Questions & Answers) Braised Beef Brisket with Polenta
Is biancostato a very fatty cut — should I remove the fat?
Fat is essential in this cooking method because it keeps the meat moist and flavorful during the 3 hours in the pot. If you prefer a less oily sauce, you can skim the cooking liquid once it’s finished by removing the oily layer that rises to the surface with a spoon.
Can I use a pressure cooker?
Certainly! If you’re in a hurry, the cooking time is halved (about 45-60 minutes after it reaches pressure). However, slow cooking in a pan allows better reduction of the sauce and a superior texture of the meat.
Which red wine is best to use?
Choose a wine with good structure, such as Barbera, Nebbiolo or Merlot. The golden rule is: never cook with a wine you wouldn’t drink at the table!
What if I don’t have time to make classic polenta?
You can use quick-cooking (instant) polenta, but remember to add a bit more butter or Parmesan at the end to compensate for the less rich texture compared to traditional coarse cornmeal.
