Ingredients

One 3-pound beef brisket, trimmed of excess fat 3 lean bacon slices, cut crosswise into 1/4-inch strips 1/3 cup plus 2 tablespoons all-purpose flour 1 teaspoon paprika 2 tablespoons (1/4 stick) unsalted butter 1 tablespoon olive oil 1 small yellow onion, thinly sliced 2 medium carrots, peeled, cut into 1/4-inch dice 2 ribs celery, cut into 1/4-inch dice 3 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh sage 4 garlic cloves, finely chopped 2 bay leaves One bottle Australian Shiraz or California Syrah Cooked rice or noodles SAGE-LACED POLENTA SQUARES: 2 tablespoons olive oil 1 small onion, finely chopped 3 garlic cloves, finely chopped 2 cups chicken broth 2 cups whole milk 1 cup instant polenta 1/2 cup freshly grated Parmesan cheese 1 tablespoon finely chopped fresh sage 2 tablespoons (1/4 stick) butter, melted CARAMELIZED CARROTS: 1 1/2 cups chicken broth 3/4 cup dry white wine or vermouth 2 teaspoons turbinado sugar 1 fresh tarragon sprig 1/4 teaspoon fine sea salt Pinch of freshly ground white pepper 2 pounds young carrots, peeled, cut diagonally into 1/2-inch wedges 2 tablespoons olive oil 1 tablespoon finely chopped fresh parsley

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