Braised Brisket with Mushrooms

Name: Braised Brisket with Mushrooms
Yield: Serves 8 to 10
Ingredients: 1 (4- to 5-pound), brisket roast, fat trimmed to 1/4 inch; , Salt and pepper; 3/4 cup, water; 1/4 ounce, dried porcini mushrooms, rinsed; 1 tablespoon, vegetable oil; 1 pound, white mushrooms, trimmed and quartered; 2 , onions, chopped; 1 tablespoon, packed brown sugar; 3 tablespoons, all-purpose flour; 3 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1 cup, low-sodium chicken broth; 1 cup, dry red wine; 3 , bay leaves; 1 teaspoon, balsamic vinegar

12 comments

Appears in Cook's Country December/January 2012

Main Courses

Passover

Dry meat and wan mushroom flavor can ruin what should be a tender, flavorful winter classic.

SERVES8 to 10

TIME6¼ to 6¾ hours, plus 1 hour cooling

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...

This is a members' feature.