Beef Brisket With Shiitake Mushrooms And Red Wine Sauce
|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|
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.