Red Wine Braised Beef Brisket:

3 1/2-4 lbs beef brisket, cut against the grain into three pieces

Salt and pepper

2 tbsp. olive oil

2 large shallots, finely chopped

4 garlic cloves, thinly sliced

2 tbsp. tomato paste

1 bottle dry red wine (750 ml), divided

2 cups beef stock

16 oz. whole baby portobello mushrooms

6 fresh thyme sprigs

3 bay leaves

Cheesy Polenta:

6 cups water

3 cups whole milk

1 1/2 tsp. salt

2 cups polenta or cornmeal

8 oz Wood River Creamery® Gouda Gruyere cheese, shredded (2 cups)

1/2 cup butter, cubed

Coarsely ground pepper to taste

Fresh thyme leaves

Red Wine Braised Beef Brisket:

Heat oven to 325°F.

Pat brisket dry; season with salt and pepper. Brown in olive oil over medium-high heat in a Dutch oven. Remove.

Sauté shallots and garlic until tender. Stir in tomato paste, then deglaze with 1 cup wine. Add beef stock and the remaining wine. Bring to a boil.

Add mushrooms, thyme, bay leaves, and brisket. Cover and bake for 2-3 hours, turning once, until fork tender.

Skim fat, discard thyme and bay leaves, and shred brisket. Tent with foil.

Boil juices until reduced by half, season, and return brisket to the sauce.

Cheesy Polenta:

Boil water, milk, and salt. Slowly whisk in polenta.

Cook on low, stirring frequently, until thickened and tender (15-20 minutes).

Stir in Gouda Gruyere cheese and butter. Season with pepper.

Serve:

Top polenta with brisket and sauce. Garnish with thyme and extra Gouda Gruyere.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin