Braised Brisket with Mushrooms
Appears in Cook's Country December/January 2012
Dry meat and wan mushroom flavor can ruin what should be a tender, flavorful winter classic.
WHY THIS RECIPE WORKS
Too often, braised beef brisket yields bland, chalky meat that shreds rather than slices. Cutting the brisket in half and cooling it in the braising liquid allowed it to soak up some of the liquid it lost during cooking, leading to a moiste...