Beef Brisket Pot Roast
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 3 tablespoons olive oil
- 1 Certified Piedmontese® Brisket Flat (about 3 pounds)
- Salt and pepper
- 1 each carrot, celery stalk, and small onion, diced finely
- 4 cloves garlic, chopped
- 1 cup white wine
- 3 large stems fresh rosemary
- 2 cups high-quality chicken stock
- 6 cups roughly chopped ripe heirloom or garden tomatoes, all colors and shapes
- 1 tablespoon (additional) chopped fresh rosemary
- 1 cup pitted and halved oil-cured olives
- 1 additional cup chopped fresh tomatoes, peeled, seeded, and diced small
- lemon zest (for garnish)
- Chopped parsley (for garnish)
- 4 to 6 servings (you can easily double)
- 3 cups water
- 1 teaspoon salt
- 1 cup yellow corn meal
- 2 1/2 ounces Parmesan, grated
- 2 tablespoons butter
- Salt and white pepper
Preheat oven to 350°F.
In a large Dutch oven or heavy, ovenproof pot over moderately high heat, heat the olive oil until almost smoking hot. Season the beef with the pepper (no salt yet). Place the beef in the pot fat-side down, and sear until brown (about 3 to 4 minutes). Transfer the beef to a plate. Add the vegetables and garlic to the pot and cook until the vegetables are lightly browned. Add the wine, rosemary, stock, and chopped fresh heirloom tomatoes to the pot and gently nestle the beef into the broth, fat-side up. The liquid should come almost to the top of the beef; add a bit more stock if necessary. Bring to a gentle simmer and then transfer the pot to a 350°F oven. Cook uncovered about 2 ½ to 3 hours or until the beef is meltingly tender, basting the beef occasionally.
Transfer the beef to a plate and cover with foil to keep warm.
Strain the broth, pressing down on all the vegetables to extract all the juice. Return the broth to the pot and bring to a boil. Reduce heat to medium and simmer, uncovered, until reduced and slightly thick and glossy. Stir in the olives, rosemary, and reserved tomatoes. The olives will add a little extra salt, so now is a good time to taste and adjust seasoning as necessary. Garnish with lemon zest and parsley.
Thinly slice the beef across the grain. Arrange the beef slices over soft polenta and spoon the sauce over top.
Bring water and salt to a full boil. Slowly whisk in the cornmeal. Reduce the heat to medium-low and cook for about 20 to 25 minutes, stirring often. When the mixture becomes thick and the cornmeal is tender, remove from heat and add the cheese, butter, salt, and white pepper to taste. Stir until melted.
Pairing: Teroldego Rotaliano or Barbaresco