Spiced Brisket with Soft Polenta Recipe

• 4 to 5 lbs beef brisket
  (don't let the butcher trim the cap)
• 1/3 cup brown sugar
• 2 TBS salt
• 2 TBS freshly ground black pepper
• 1/3 cup chipotle in adobo sauce
  (mashed with a fork or puréed in a blender)
• 1 tsp ground cumin
• 1 tsp allspice
• ½ tsp cinnamon

Heat oven to 250° F

Mix all spice ingredients and rub on the brisket.

Put the brisket in a baking dish with a tight fitting lid.

Bake for 2 hours, then increase the oven temperature to 350° F. Bake for another 2½ hours, the cut into the meat to check for tenderness. If not quite tender cook for another half hour.

When the brisket is tender, place it on a cutting board and slice.

Serve the slices on soft, creamy polenta.

Polenta

• 1 cup cornmeal
• 3 cups water
• 2 tsp salt
• ½ tsp freshly ground black pepper

In a heavy saucepan, bring the water to a boil.

While whisking, add cornmeal in a steady stream.

Continue whisking in the same direction until the polenta is creamy.

Reduce the heat to a bare simmer and cook, whisking occasionally, for 15 to 20 minutes

Remove from the heat and add the salt and pepper. If the mixture is too thick, thin it with a little milk or cream.