Braised Beef Brisket with Soft Polenta, Fioretto & Salmoriglio

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

2 kg beef brisket
2 tbsp black peppercorns, kibbled or coarsely cracked
2

Australian
Europe
Oceania
Australia
United Kingdom
Sydney
Lunch
Mediterranean

Method

Place beef in a glass dish. Use fingers to press the pepper and salt over the brisket to cover. Cover dish. Place in the fridge overnight.
Preheat oven to 160°C fan forced. Heat the oil in a deep flameproof roasting pan over medium-high heat. Add th