Monday, January 10, 2011

Brisket Braised in Stout & Polenta



Lilly made Brisket Braised in Stout for her non-traditional Thanksgiving and gave me some to take home.  I loved it so much that I decided to make with my little brother for our family  Christmas meal.  It's fairly simple to assemble but takes 2 days to make properly and if you don't have a dutch oven, it can be a slight hassle with all the pots and pans you end up going through.  Either way, the outcome was well worth it.

To accompany the Brisket, I used Alton Brown's Polenta recipe for my first time making it.  I like the recipe a lot but just like risotto, it's gotta be consumed almost immediately or it'll cease on you.  Polenta is less forgiving than anything I've ever made.  You can barely see it in the photograph I took.  Either way, the star of the show was the fork tender Brisket.


  
 Brisket Braised in Stout on Polenta.

          

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