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White Bean Polenta Cups with Shredded Brisket
Go nontraditional Italian with bite-sized polenta cups made from Bush’s Best® Great Northern White Beans, cornmeal, and Parmesan, and filled with succulent portions of herbed braised brisket.
- Prep Time
15 Mins
- Cook Time
4 Hours
- Serves
50
INGREDIENTS
Italian Braised Brisket
- 5 lbs Beef Brisket, trimmed of excess fat
- Salt and Pepper (To taste)
- 1 Red Onion, chopped
- 3 ribs Celery, chopped
- 3 Carrots, chopped
- 2 Green Bell Peppers, chopped
- 3 Garlic Cloves, smashed
- 1 Tbsp Rosemary, minced
- 1 Tbsp Marjoram, minced
- ½ tsp Red Chili Flakes
- 1 Bay Leaf
- 1 cup Red Wine
- 1, 28 oz can Tomatoes, diced
- 1 cup Chicken Stock
White Bean Polenta Cups
- 1 lb 5 oz Bush's® Best® Great Northern White Beans, drained and rinsed
- 2 qts Chicken Stock
- Salt and Pepper (To taste)
- 2 ⅓ cups Medium Grind Cornmeal
- ⅓ cup Parmesan, finely grated
- 2 Eggs
INGREDIENTS
Italian Braised Brisket
- 5 lbs Beef Brisket, trimmed of excess fat
- Salt and Pepper (To taste)
- 1 Red Onion, chopped
- 3 ribs Celery, chopped
- 3 Carrots, chopped
- 2 Green Bell Peppers, chopped
- 3 Garlic Cloves, smashed
- 1 Tbsp Rosemary, minced
- 1 Tbsp Marjoram, minced
- ½ tsp Red Chili Flakes
- 1 Bay Leaf
- 1 cup Red Wine
- 1, 28 oz can Tomatoes, diced
- 1 cup Chicken Stock
White Bean Polenta Cups
- 1 lb 5 oz Bush's® Best® Great Northern White Beans, drained and rinsed
- 2 qts Chicken Stock
- Salt and Pepper (To taste)
- 2 ⅓ cups Medium Grind Cornmeal
- ⅓ cup Parmesan, finely grated
- 2 Eggs
DIRECTIONS
- SHREDDED BRISKET: Season the brisket with salt and pepper and sear the brisket in a hot skillet until well caramelized on all sides. Remove brisket and add all vegetables and garlic. Cook until well caramelized. Next, add minced herbs, chili flakes, bay leaf and red wine. Reduce by half.
- Add tomatoes and chicken stock and bring to a simmer. Place brisket into a roasting pan or deep ½ inch hotel pan and cover with vegetable mixture. Place in a pre-heated 375°F oven covered with foil. Braise for 3½ to 4 hours.
- Once braised, remove from oven and cut brisket into small chunks. Place braising liquid and vegetables into a blender and very briefly pulse just to break up the vegetables (still want to see some vegetable particulate in the final mixture).
- Add small amounts of chunked brisket into electric mixer and using the paddle attachment begin to shred the brisket. Pour some of the braising liquid into the brisket. Continue until all brisket is shredded and all braising liquid is used. Hold mixture hot for service.
- WHITE BEAN POLENTA CUPS: First, purée beans in a food processor until smooth; reserve.
- Combine chicken stock, butter, salt and pepper in a stock pot over medium-high heat, just below a simmer, and whisk in the cornmeal slowly. Reduce the heat to medium and continue cooking polenta for 10 minutes. Then add bean purée, grated parmesan and cook for an additional 5 minutes. Whisk in the eggs quickly.
- Spread the polenta evenly in a ½ inch sheet tray lined with parchment paper. Place the polenta in the refrigerator to set. The polenta should chill for several hours until completely firm.
- After the polenta has firmed, cut 1 ½ inch rounds out using a cookie cutter. Then using a small melon baller, scoop a small amount out of the center of each polenta round (see picture below). Set aside for service.
- TO ASSEMBLE: Place the cut polenta rounds onto a sheet tray lined with parchment and re-heat for 3 to 5 minutes in a 375°F oven. Place a small amount (1 ½ tsp) of hot shredded brisket in each hollowed polenta cup and garnish with a chive baton. Serve warm.
