Beef Brisket In A Mushroom Wine Sauce

• 4 -5 lbs beef brisket, fat removed
• 3/4 teaspoon groarsely ground pepper
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 lb mushroom, cut into quarters
• 3/4 cup dry red wine
• 1 tablespoon Dijon mustard
• 3 tablespoons cornstarch
• 1/4 cup cold water

1. Sprinkle beef with 1/2 teaspoon of pepper. Heat oil in frying pan; brown brisket on all sides.
2. In crock pot, add onion, garlic, mushrooms with rosemary and pepper sprinkled on top.
3. Place brisket on top of vegetables.
4. Mix wine and mustard; pour over brisket.
5. Cover and cook on Low for 8 - 10 hours.
6. Place brisket on a platter and keep warm.
7. Skim of fat from cooking liquid and discard. Blend cornstarch and water.
8. Turn crock pot to High and slowly pour in cornstarch mixture; blend well. Cover and cook for additional 2 to 3 minutes or until sauce is thickened.
9. Slice brisket across the grain. Serve with gravy.

beef brisket, groarsely ground pepper, olive oil, onion, garlic, mushroom, dry red wine, mustard, cornstarch, cold water

Taken from www.food.com/recipe/beef-brisket-in-a-mushroom-wine-sauce-218235 (may not work)