Generously season the beef with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat and sear the beef on all sides until it’s beautifully brown. Once done, transfer the beef to a plate and set aside.

Lower the heat to medium. Toss in the onion, carrots, and celery, cooking for 6–8 minutes until softened and slightly caramelized. Then add the halved garlic, along with the thyme, rosemary, and oregano. Stir in the tomato paste and flour, cooking for 2–3 minutes to deepen the flavors.

Return the beef to the pot, pouring in the beef broth. Make sure to scrape those delicious browned bits from the bottom. Bring it to a gentle simmer, cover, and cook on low for 3 to 3½ hours until the beef is tender beyond belief.

While the beef leisurely cooks away, warm the prepared polenta over low heat, stirring in the butter and milk (or cream) until it’s smooth and creamy. Keep it warm on the stovetop.

In a small saucepan, combine the pomegranate juice and beef broth. Simmer over medium heat for 12–15 minutes, letting it reduce and become glossy – this will be your delicious glaze.

Spoon the creamy polenta onto plates, place the braised beef on top, and drizzle with the stunning pomegranate glaze. Garnish with fresh watercress for a beautiful finish before serving hot.