Italian style beef brisket with creamy polenta

Serves 4 

Ingredients 

• 1.5kg Our Farm Angus Beef cut brisket 
• 2 tablespoon brisket seasoning ( we used Lane’s BBQ)  
• 1 red onion, peeled cut into wedges 
• 2 cups (500ml) beef stock  
• 400ml tomato passata  
• Basil leaves to serve  

Creamy polenta  

• 1 cup (250m) full cream milk  
• 1 ½ cups (250g) instant polenta  
• 1 cup (80g) finely grated parmesan plus extra to serve  
• Cracked pepper  

Method

Step 1

Preheat the oven to 140C (fan forced).  

Place the beef brisket into a large roasting pan and coat the brisket in the brisket seasoning, scatter with onion, pour over beef stock, tomato passata and 1 cup (250ml) water. Place a piece of baking paper over the top and cover tightly with foil. Roast for 5-6 hours or until beef is tender, turning halfway through cooking.  

Step 2

Meanwhile for the creamy polenta, bring milk and 5 cups (1.25L) salted water to the boil in a large deep saucepan over a medium heat. Gradually whisk in polenta. Reduce heat to low, stirring constantly with a wooden spoon, for 4-5 minutes until thick. Add parmesan and season with cracked pepper and salt flakes and mix to combine.  

Step 3

To serve, cut beef brisket into slices and serve over creamy polenta, along with the beautiful tomato juices, top with basil leaves and extra parmesan. Enjoy.