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Ingredients

• 1 (5 to 5 1/2 pounds) lean beef brisket
• Sea or kosher salt and coarse black pepper
• 4 tablespoons olive oil
• 4 medium onions, halved and sliced
• 4 cloves garlic, sliced
• 4 fresh bay leaves
• A couple pinches ground cloves or allspice
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cup chicken or beef stock
• 1 (15-ounce) can diced tomatoes
• Polenta
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic, crushed
• 1 pound sliced mixed mushrooms
• 8 to 10 leaves fresh sage, very thinly sliced
• Salt and freshly ground black pepper
• 2 cups chicken stock plus 1 cup whole milk or 3 cups chicken stock
• 2 tablespoons butter, optional
• 1 cup watercress or upland cress, arugula or fresh flat-leaf parsley tops, for garnish, optional

Description

Food Network Invites You To Try This Brisket Supper With Mushroom-Sage Polenta Recipe From Rachael Ray.

Food Network