Name: Braised Beef Brisket with Soft Polenta, Fioretto & Salmoriglio
Yield: Serves 4
Cuisine: British
Ingredients: 2 kg beef brisket; 1 fresh rosemary sprig; Fresh warrigal green sprigs, for serving; ¼ tsp sweet paprika; 2 tbsp black peppercorns, kibbled or coarsely cracked; 400 g fioretto (cauli blossoms); 1 tbsp finely chopped fresh oregano leaves; 2 tbsp sea salt flakes; 1 fresh thyme sprig; 500 ml (2 cups) chicken stock; 1 garlic clove, grated using a microplane; 1 tsp sriracha; 250 ml (1 cup) red wine jus; 6 brown onions, cut into 1cm-thick rings; 1 tbsp vegetable oil; 1 tbsp finely chopped fresh continental parsley leaves; 2 tbsp lemon extra virgin olive oil; 170 g (1 cup) polenta; Sea salt flakes, for seasoning; 80 ml (⅓ cup) classic dressing; Zest and juice of ½ lemon

Braised Beef Brisket with Soft Polenta, Fioretto & Salmoriglio

Ingredients

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