Popular Conditions & Diets
Ingredients
21
Time
4h
Serves
6
Recipe by Fran Allen
Ingredients
21
Time
4h
Serves
6
Dinner
Gluten-Free
High Protein
3-4 lbs
Flat-Cut Brisket
3 tsp
Kosher Salt
2 tsp
Black Pepper
1/4 cup
Extra-Virgin Olive Oil
1 tsp
Smoked Paprika
1 tsp
Thyme
1 tsp
Oregano
1 large
Yellow Onion
diced
2 stalks
Celery
diced
1 large
Carrot
diced
3
Garlic Cloves
minced
2 Tbsp
Tomato Paste
2 Tbsp
Miso Paste
2 cups
Dry Red Wine
1 cup
Passata
2
Bay Leaves
2 cups
Polenta
6 cups
Vegetable Broth
2 Tbsp
Unsalted Butter
3 Tbsp
Fresh Parsley
minced, to garnish
1/4 cup
Parmesan Cheese
to garnish
1
Preheat the oven to 300 degrees.
2
Cut the brisket in half, crosswise. Season the beef all over with the salt and pepper using your hands, rub the seasoning into the meat evenly.
3
Heat the olive oil in a large dutch oven over medium heat. When hot, sear the beef (you’ll do this in two batches) so that it is golden brown on both sides, about 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside until both pieces of the meat are browned.
4
Add the onion, celery, carrot and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
5
Add the thyme, oregano, paprika, tomato paste and miso paste and stir to combine. While stirring, slowly pour in the red wine until well combined. Next, add the tomatoes.
6
Nestle the browned brisket into the sauce. Add the bay leaves. Cover with a tight fitting lid and transfer to the oven. Bake until the brisket is fork tender, about 4 hours.
7
When the brisket is almost ready, Bring water or broth to a boil in a medium saucepan over high heat. Once boiled, remove from heat and gradually add polenta, whisking constantly. Simmer on low heat for about 15 minutes making sure to stir frequently. Once the desired texture is achieved, fold in the butter. And set aside until ready to serve.
8
Transfer the cooked brisket to a large sheet pan and using two forks, shred the brisket. Discard the bay leaves t. Using a spoon, spoon out any excess fat that has accumulated at the top of the sauce. Place the shredded beef back into the pot and toss with the remaining sauce in the skillet.
9
Serve with polenta, risotto, mashed potatoes or whatever starch you like. Garnish with parsley and parmesan and enjoy!
10
To make this dish without alcohol, substitute the wine with 2 cups of beef broth and 2 Tsp balsamic vinegar. The meal can be made in advance and stored in the fridge for up to 5 days. Gently reheat before serving. To make this dish dairy free either omit or substitute the butter and parmesan for dairy free alternatives. To make this dish grain-free, omit the polenta and substitute with mashed root vegetables or mashed potatoes.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
