Braised Brisket with Mushrooms and Onions |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 cup dried wild mushrooms, such as morels, chanterelles, or porcini | 2-1/2 cups boiling water | 1/4 cup olive oil, divided |
| 2 onions, chopped | 12 ounces buttom mushrooms, sliced | 2 cloves garlic, minced |
| 1 tablespoon red wine vinegar | 3 pounds beef brisket | salt and freshly ground black pepper to taste |
| 2 cups dry red wine | 2 bay leaves | 1 teaspoon dried thyme |
| 1 | Preheat oven to 400 degrees. |
| 2 | Place the dried mushrooms in a bowl. Pour the boiling water over the mushrooms and let stand until cool. With a slotted spoon, transfer the mushrooms to a cutting board. Strain the mushroom soaking liquid through a fine sieve lined with a double layer of moistened cheesecloth and discard the solids. Set aside the strained mushroom liquid. Finely chop the mushrooms and set aside. |
| 3 | In a Dutch oven, heat 2 tablespoons of the olive oil over medium heat. Add the onions and saute until tender. Add the button mushrooms and saute until tender and most of the liquid has evaporated. Add the reserved wild mushrooms, garlic, and vinegar and saute until most of the liquid has evaporated. Transfer the mushroom mixture to a bowl and return the Dutch oven to the stovetop. Add the remaining 2 tablespoons of olive oil. Season the brisket with salt and pepper and brown well on all sides. pour in the red wine, reserved mushroom liquid, reserved mushroom mixture, bay leaves, and thyme and bring to a simmer. Cover the Dutch oven and place in the oven. Cook for about 3 hours, or until the brisket is very tender. |