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1
Preheat the oven to 350 degrees F.
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2
Season the meat liberally with salt and pepper.
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3
Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat.
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4
Add the meat and brown all over, 10 to 12 minutes.
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5
Remove the meat from the pan and drain off meat fat if any accumulates.
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6
Add another turn or 2 of the pan with extra-virgin olive oil.
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7
Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute.
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8
Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine.
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9
Settle the meat back into the pot and cover.
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10
Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more.
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11
Remove the brisket to the carving board and cover with foil to keep warm.
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12
Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.
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13
Heat 3 tablespoons extra-virgin olive oil over medium-high heat and add garlic and mushrooms, cooking until very tender, season with salt and pepper and stir in sage.
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14
Bring the stock-milk mixture to a boil in a saucepot and add the polenta.
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15
Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot.
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16
Add the butter, if using and fold in mushrooms.
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17
Slice the brisket and serve with sauce over polenta with mushrooms.
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18
Cool half of the brisket and store for later in the week.
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19
Scatter a few bitter greens over the top for an optional garnish.
