Beef Brisket with Mushrooms
|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.