This is a print preview of "Brisket With Mushrooms" recipe.

Brisket With Mushrooms Recipe
by Global Cookbook

Brisket With Mushrooms
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  Servings: 6

Ingredients

  • 1 ounce dry porcini mushrooms
  • 1 Tbsp. vegetable oil
  • 4 lb beef brisket - (to 5)
  • 2 med onions thinly sliced
  • 3 x garlic cloves pressed
  • 1 can reduced-sodium beef broth - (14 1/2 ounce)
  • 1 x bay leaf
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd black pepper

Directions

  1. Place mushrooms in a small bowl with 3/4 c. of water. Microwave on high till water boils; remove and let mushrooms cold to room temperature.
  2. Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add in onions; continue browning. When onions are brown, add in garlic; cook 1 minute more.
  3. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit.
  4. Pour in beef broth and mushroom liquid. Add in bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hrs, till brisket is tender. Transfer brisket to a cutting board.
  5. Increase heat to high and cook till juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices.
  6. This recipe yields 6 servings.
  7. Description: "A small handful of dry mushrooms add in lots of flavor to this traditional dish. If you are a real mushroom fan, add in a c. of sliced sauteed mushrooms just before serving."