Recipe

Braised Brisket And Creamy Wild Mushrooms Recipe


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Ingredients
  • kosher salt & freshly ground black pepper .
  • 4 large garlic cloves, smashed .
  • 4 sprigs fresh rosemary, needles stripped from the stem & sliced .
  • 3 garlic cloves .
  • kosher salt, for seasoning .
  • 4 large carrots, cut in 3-inch chunks .
  • 2 c dry red wine .
  • 1 c brisket beef stock (strained brisket jus) or beef consomme or beef bouillon .
  • 3 celery ribs, cut in 3-inch chunks .
  • 1 (16 oz) can whole tomatoes, hand-crushed .
  • 1 (4 lb) beef brisket, first-cut .
  • 1/2 tsp kosher salt, plus more .
  • 1/4 c fresh flat-leaf parsley .
  • 3 bay leaves .
  • 1/4 c all-purpose flour .
  • 3 large onions, halved .
  • extra-virgin olive oil .
  • 4 sprigs fresh thyme .
  • 1 lb mixed wild mushrooms, quartered (oyster, portabello, crimini, & shitake) .
  • 1/4 c extra-virgin olive oil .
  • 1/2 bunch fresh thyme .
  • 3 tbsps horseradish .
  • fresh ground black pepper .
  • 1/2 c sour cream

Directions
  • Step #1 PREPARE THE ROAST:.
  • Step #2 Preheat oven to 325°F.
  • Step #3 On a cutting board, mash the garlic & 1/2 tsp of the salt together with the flat side of a knife into a paste form.
  • Step #4 Add the rosemary & continue to mash until incorporated.
  • Step #5 Put the garlic-rosemary paste in a small bowl & add 2 tbsps of olive oil; stir this to mix.
  • Step #6 Spice up both sides of the brisket with a fair amount of kosher salt & ground black pepper.
  • Step #7 Dust brisket generously with flour.
  • Step #8 Place a large roasting pan or Dutch oven over medium-high flame & coat with the remaining olive oil.
  • Step #9 Put the brisket in the roasting pan & sear to form a nice brown crust on both sides.
  • Step #10 Lay the vegetables all around the brisket & pour the rosemary paste over the whole thing.
  • Step #11 Add the wine & tomatoes; the parsley, thyme & bay leaves.
  • Step #12 Cover up the pan tightly with aluminum foil wrap & transfer to the oven.
  • Step #13 Bake for about 3 to 4 hrs, basting every 30 mins with the pan juices until the beef is fork tender.
  • Step #14 Remove the brisket to a cutting board & let it rest for 15 mins.
  • Step #15 Strain the stock & spoon out the excess fat.
  • Step #16 PREPARE THE MUSHROOMS:.
  • Step #17 Meanwhile, prepare the mushrooms.
  • Step #18 Heat up a large sauté pan & approximately 2 tbsps of olive oil.
  • Step #19 Add the sliced garlic, the mushrooms & thyme.
  • Step #20 Cook until a nice light brown color develops then add brisket stock & continue to simmer & reduce -- mixture should be thick enough to coat the back of a wooden spoon.
  • Step #21 When thickened, finish with the horseradish, sour cream & season to taste with salt & freshly ground black pepper.
  • Step #22 To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal & top this with the creamy wild mushrooms.
  • Step #23 SUGGESTIONS:.
  • Step #24 As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream & applesauce.
  • Step #25 Also, store-bought mixed Rugelah - too many to bake here.
  • Step #26 (Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
  • Step #27 These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas! Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
  • Step #28 The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsely).
  • Step #29 Derf's Recipe #24584 Apricot Carrots.
  • Step #30 Pets'R'Us' Recipe #49244 All-in-One Sponge Cake(with store-bought lemon curd filling).
  • Enjoy the Braised Brisket & Creamy Wild Mushrooms recipe

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Main Dish / Beef
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