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A plate of tender shredded brisket served over creamy Parmesan polenta, topped with sweet and tangy caramelized balsamic red onions. The dish is garnished with freshly chopped parsley and a drizzle of balsamic glaze, with a sprinkle of Parmesan cheese for added flavor.
4 hours 30 minutes Medium

Brisket and Polenta with Caramelized Balsamic Onions

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Brisket and Polenta with Caramelized Balsamic Onions is a hearty and flavorful dish that combines slow-cooked brisket with the creamy texture of polenta and the sweet-tangy bite of balsamic caramelized onions. This dish perfectly fuses Italian comfort food and American BBQ, bringing together robust flavors in every bite.


Preparation starts with the brisket, a beef cut renowned for its tenderness and deep, meaty flavor when cooked at low temperatures for extended periods. First, the brisket is rubbed with a blend of paprika, garlic powder, onion powder, cumin, chili powder, brown sugar, salt, and black pepper. This mix imparts a smoky and subtly sweet taste to the meat. Next, the brisket is roasted for three hours, covered in foil to retain moisture, and set above a pan of water infused with garlic, onions, and bay leaves. This gentle roasting technique ensures the meat turns fall-apart tender and fully absorbs the rich flavors from the aromatics.

After the initial roasting period, the foil is removed, and the brisket is roasted at a higher temperature to develop a crispy, caramelized exterior. Once cooled slightly, the brisket is shredded and combined with the dish’s other components.

The next layer of flavor comes from the polenta. Cornmeal is cooked with vegetable broth to infuse it with a savory flavor base, then enriched with butter and freshly grated Parmesan cheese. The result is a luxuriously smooth, creamy polenta that complements the hearty brisket, adding a delicate balance to the dish with its comforting texture.

Caramelized balsamic red onions elevate this dish to a new level. Thinly sliced red onions are simmered in extra virgin olive oil until they turn soft, golden, and sweet. Balsamic vinegar and a touch of brown sugar intensify their sweetness and add a tangy bite. These caramelized onions bring a rich depth to the dish, contrasting the savory brisket and creamy polenta.


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A balsamic glaze finishes the dish. Prepared by reducing balsamic vinegar with brown sugar, this glaze is drizzled over the top, imparting a sweet and tart flavor that unifies all the components. The dish is garnished with freshly chopped parsley and a sprinkle of Parmesan cheese, enhancing both the flavor and presentation.

Brisket and Polenta with Caramelized Balsamic Onions is a comforting yet elegant dish, perfect for cozy dinners or special occasions. It showcases a delightful balance of flavors, from the smoky, tender brisket to the creamy polenta and the sweet and tangy onions, making it an unforgettable meal.

Brisket and Polenta with Caramelized Balsamic Onions

Recipe by Kyle Taylor
5.0 from 1 vote
Course: EditorialCuisine: FusionDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Brisket and Polenta with Caramelized Balsamic Onions is a rich and comforting fusion of slow-cooked, smoky brisket, creamy Parmesan polenta, and sweet-tangy balsamic caramelized onions. This hearty dish is perfect for special occasions or cozy dinners, combining deep, savory flavors with a touch of sweetness.

Ingredients

  • For the Brisket
  • 3 pound beef brisket

  • 2 tablespoons paprika

  • 1 tablespoon brown sugar

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon cumin

  • 1/2 tablespoon chili powder

  • 1 teaspoon ground black pepper

  • 1 teaspoon salt

  • 4 cups water

  • 2 bay leaves

  • 1 dried chipotle pepper

  • 3 cloves of garlic

  • 1 large onion, quartered

  • For the Polenta
  • 1 cup cornmeal

  • 4 cups vegetable broth

  • 1/2 cup Parmesan cheese, grated

  • 2 tablespoons unsalted butter

  • to taste, salt and ground black pepper

  • For the Balsamic Caramelized Red Onions
  • 2 large red onions, thinly sliced

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon brown sugar

  • to taste, salt and ground black pepper

  • For the Balsamic Glaze
  • 1/2 cup balsamic vinegar

  • 1 tablespoon brown sugar

  • For Garnish
  • freshly chopped parsley

  • grated Parmesan cheese

Directions

  • Prepare the Brisket:
    Preheat the oven to 300°F (150°C). Mix all the dry rub ingredients and rub the brisket thoroughly with the spice blend. Fill a pan with the water, bay leaves, garlic, chipotle pepper, and onion. Wrap the brisket tightly in foil and place it on a baking sheet on the oven above the pan of water and aromatics. Roast for 3 hours.

    Increase the oven temperature to 425°F (220°C). Remove the foil from the brisket and the pan of water and aromatics from the oven. Return the brisket to the oven to roast for 15-20, until the outside is lightly charred and crisp. Once cool enough to handle, shred the brisket and set it aside.
  • Prepare the Polenta:
    Bring the vegetable broth to a boil. Gradually whisk in the polenta and reduce the heat to low.
    Cook the polenta for 20-25 minutes, stirring frequently, until it thickens and the grains are soft.
    Stir in the butter and Parmesan cheese, and season with salt and ground black pepper to taste. Set aside while keeping it warm.
  • Caramelize the Onions:
    Heat the extra virgin olive oil over medium-low heat in a skillet. Add the sliced red onions and cook for 25 minutes, stirring occasionally, until the onions become soft and golden brown. Add the balsamic vinegar and brown sugar, and continue cooking for another 5 minutes until the onions are caramelized and the balsamic has reduced. Season with salt and ground black pepper.
  • Make the Balsamic Glaze:
    In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a boil, then reduce the heat and simmer for 8-10 minutes until the mixture thickens into a glaze. Remove from heat and set aside.
  • Assemble the Dish:
    Spoon a generous portion of polenta onto each plate. Top with shredded brisket and a portion of the balsamic caramelized red onions. Drizzle the balsamic glaze over the top. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese.

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