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Beef Brisket With Mushrooms

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  Fresh beef brisket 4 1⁄2 Pound, trimmed of fat (1 Center Cut One)
  Coarsely ground pepper 3⁄4 Teaspoon
  Olive oil 1 Tablespoon
  Onion 1 Large, thinly sliced
  Garlic 3 Clove (15 gm), minced / pressed
  Mushrooms 1 Pound, cut into quarters
  Dry rosemary 1 Tablespoon
  Dry red wine 3⁄4 Cup (12 tbs)
  Dijon mustard 1 Tablespoon
  Cornstarch 3 Tablespoon, blended with 1/4 cup cold water
  Water 1⁄4 Cup (4 tbs)

Sprinkle brisket on all sides with about 1/2 teaspoon of the pepper.
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on both sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, and mushrooms; sprinkle with rosemary and remaining pepper.
Place brisket on top of onion mixture.
Mix wine and mustard; pour over brisket.
Cover; cook at low setting until brisket is very tender when pierced (8 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
620 Minutes
Ready In: 
625 Minutes

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