Brisket Supper with Mushroom-Sage Polenta

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Total Reviews: 5

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  • on December 29, 2013

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    I thought this recipe was excellent and I followed it exactly except that I left out the cloves/allspice. I love Rachel's recipes EXCEPT that she always seems to want to add nutmeg, cloves or allspice to everything savory. These are flavors I love in sweet things but are yuck! to me in savory dishes. So I left it out and it was delicious. As far the user that had issues, I simply cooked the polenta like I would have regular grits or rice (ratio of grain to liquid) and it worked out fine. Sorry your sauce and brisket burned, but every oven is different and I always check to see if I need more stock or liquid along the way (my oven cooks hot). For the TV show indicating a different measurement for stock...well...it is television and you never know what might get accidently edited out by the powers that be. That's why they post them on the web site. :-)

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  • on November 22, 2011

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    I didn't prepare the polenta so my review will focus on the brisket. This brisket was really tasty! I omitted the diced tomatoes and also added a bunch of shredded fresh kale and nutmeg to cook up in the wonderful broth maybe 30-45 min before the meat was done. Perfect with crusty bread on the side.

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  • on November 20, 2011

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    This is one of my new favorite meals. I have made it three times and each time came out wonderful. I even made it for a family get together and everyone wanted the recipe too. I had no problem with the recipe. I followed it as it showed and it worked great.

    As for it not saying the amount of polenta on the recipe....I just used a full box of polenta and it worked perfect.
    And the recipe does say (2 cups chicken stock plus 1 cup whole milk or 3 cups chicken stock so it is accurate. I prefer to use the one cup milk and 2 cups stock.
    Cooking it long and slow as directed made the meat so tender and moist. BEST Brisket dish I know of.

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  • on June 30, 2011

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    The recipe mentions polenta....but doesn't give the measurements of how much to use....very frustrating! I don't think I will be trying this with all the errors in the recipe. per the person before me.

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  • on June 12, 2011

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    I think this recipe would have been great BUT THERE ARE TWO ERRORS IN THE PRINTED RECIPE ONLINE. The printed recipe calls for 2 cups of stock, but in the show Rachael says 3 cups. The recipe has you bake it covered 1.5 hours, then uncovered for 1 hour, then covered again until tender, about 1.5 hours more. In the show Rachel doesn't instruct to put the cover on and cook any longer. As a result, I ended up with all the sauce and part of the brisket completely burnt to a crisp. The brisket itself left over was still good with the barbeque sauce prepared for the other brisket recipe on this episode, but it was very disappointing to follow the recipe to a tee and have it go so badly. I will try it again though after making those TWO CORRECTIONS.

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