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Beef Brisket With Shiitake Mushrooms And Red Wine Sauce

Southern.Crockpot's picture
Ingredients
  Boneless beef brisket 3 Pound (1 Brisket)
  Salt 3⁄4 Teaspoon, divided
  Freshly ground pepper 3⁄4 Teaspoon, divided
  Vegetable oil 2 Tablespoon
  Onions 2 Small, thinly sliced
  Shiitake mushrooms 1⁄2 Pound, stems removed (Fresh)
  Dry red wine 1⁄2 Cup (8 tbs)
  Beef consomme 1⁄2 Cup (8 tbs)
  Ketchup 1⁄4 Cup (4 tbs)
  Prepared horseradish 1 Teaspoon
  Garlic clove 1 Large, minced
  All purpose flour 2 Tablespoon
  Water 2 Tablespoon
Directions

Trim excess fat from brisket.
Rub brisket with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Brown brisket on both sides in hot oil in a large skillet over medium-high heat.
Place half of onion slices in bottom of a 6-quart electric slow cooker.
Top with mushrooms.
Combine red wine and next 4 ingredients; stir well.
Drizzle half of red wine mixture over mushrooms; top with brisket.
Place remaining half of onion slices on top of brisket.
Drizzle with remaining red wine mixture.
Cover and cook on HIGH 1 hour.
Reduce to LOW, and cook 9 hours.
Remove meat to a serving platter; keep warm.
Remove vegetables with a slotted spoon; set aside.
Reserve 2 cups liquid in slow cooker.
Stir together flour and water until smooth; stir into reserved liquid.
Cover and cook on HIGH 15 to 20 minutes.
Add vegetables, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well.
Serve wine sauce over brisket.

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Sauce
Occasion: 
Christmas
Ingredient: 
Beef
Preparation Time: 
5 Minutes

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