Wild-Mushroom Beef Brisket

Name: Wild-Mushroom Beef Brisket
Prep time: 30 min
Total time: 3 h 25 min
Yield: 10
Ingredients: 1 oz. dried porcini mushrooms; 3/4 c. boiling water; 7 tbsp. vegetable oil; 1 beef brisket; 2 medium onions; 3 tbsp. balsamic vinegar; 3 tbsp. all-purpose flour; 2 c. beef broth; 8 sprig fresh thyme; 1 1/2 lb. mixed wild mushrooms; 2 tbsp. fresh flat-leaf parsley

Published: Dec 2, 2014

Yields:

Prep Time:

30 mins

Total Time:

3 hrs 25 mins

Cal/Serv:

390

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Make this for Hanukkah or Christmas, but this flavorful, rich, mushroom-topped, brisket is going to be the star of any holiday dinner.

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Ingredients

1 oz.
dried porcini mushrooms
3/4 cup
boiling water
7 Tbsp.
vegetable oil
1
beef brisket
2
medium onions
3 Tbsp.
balsamic vinegar
3 Tbsp.
all-purpose flour
2 cups
beef broth
8
sprig fresh thyme
1 1/2 lb.
mixed wild mushrooms
2 Tbsp.
fresh flat-leaf parsley

Directions

1. Step 1In medium bowl, combine dried porcini mushrooms and boiling water. Let soak 20 minutes. With spoon, remove dried porcinis from water; coarsely chop. Strain soaking liquid through fine-mesh sieve; reserve liquid and discard sandy solids.
2. Step 2Preheat oven to 325 degrees F. In large wide-bottomed Dutch oven or oven-safe saucepot, heat 3 tablespoons oil on medium-high until hot. Season brisket all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add brisket to pot; cook 6 to 7 minutes or until browned on both sides, turning over once. Transfer brisket to large plate.
3. Step 3To same pot, add onions and 1/4 teaspoon salt. Cook 3 to 5 minutes or until browned, stirring frequently. Add vinegar. Cook 1 minute or until reduced, scraping up browned bits with wooden spoon. Sprinkle in flour; cook 1 minute, stirring.
4. Step 4To pot, add chopped dried porcinis, reserved soaking liquid, broth, thyme, brisket and 1/2 cup water. Heat to boiling on high. Cover and place in oven. Cook 3 to 3 1/2 hours or until brisket is very tender. Remove and discard thyme. Skim and discard any fat.
5. Step 5Meanwhile, in 12-inch skillet, heat remaining 4 tablespoon oil on medium-high. Add sliced mushrooms and 1/2 teaspoon salt. Cook 15 minutes or until browned and tender, stirring occasionally. Off heat, add parsley, tossing to combine. To serve, thinly slice brisket and return to pot, pouring cooking liquid over meat. Serve topped with mushrooms.