Pulled Brisket and Creamy Polenta

Method:

1. Heat oven to 150C. In an ovenproof casserole dish over medium heat, heat 1 tbsp oil and brown beef all over and set aside.
2. Heat remaining oil and cook onions and garlic for 10 minutes until softened.
3. Add the brown beef back to the dish with beef stock, Ardmona canned tomatoes, tomato puree and bay leaves and heat until a simmer, about 8 minutes.
4. Turn off heat and cover with foil and a lid. Place in the oven for 3 to 3 1/2 hours or until the meat falls apart. Check on it a couple of times, turning the beef over and giving it a good stir to make sure it’s coated in the sauce.
5. Half way through, add mushrooms and stir through.
6. In a large sauce pan over high heat, bring 6 cups water and chicken broth to a boil.
7. Reduce to a medium heat, add salt. Then add polenta in a slow stream while whisking constantly.
8. Keep whisky until polenta thickens and slow bubbles “erupt”, about 5 minutes. Removed from heat.
9. Stir in parmesan and butter.
10. Remove the beef from the oven and shred the beef with two forks.
11. To serve, spoon the beef and tomato sauce over the polenta. Scatter with basil before serving.