Brisket With Mushrooms Recipe

• 1 ounce dry porcini mushrooms
• 1 Tbsp. vegetable oil
• 4 lb beef brisket - (to 5)
• 2 med onions thinly sliced
• 3 x garlic cloves pressed
• 1 can reduced-sodium beef broth - (14 1/2 ounce)
• 1 x bay leaf
• 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper

1. Place mushrooms in a small bowl with 3/4 c. of water.
2. Microwave on high till water boils; remove and let mushrooms cold to room temperature.
3. Heat oil in a large dutch oven over medium heat.
4. Brown brisket on one side.
5. Turn and add in onions; continue browning.
6. When onions are brown, add in garlic; cook 1 minute more.
7. Remove mushrooms from soaking liquid (reserve liquid).
8. Rinse mushrooms and chop.
9. Strain soaking liquid through a coffee filter to remove grit.
10. Pour in beef broth and mushroom liquid.
11. Add in bay leaf, salt, and pepper.
12. Cover; reduce heat to low and cook 2 to 2 1/2 hrs, till brisket is tender.
13. Transfer brisket to a cutting board.
14. Increase heat to high and cook till juices thicken slightly.
15. Remove bay leaf.
16. Cut brisket against the grain into thin slices.
17. This recipe yields 6 servings.
18. Description: "A small handful of dry mushrooms add in lots of flavor to this traditional dish.
19. If you are a real mushroom fan, add in a c. of sliced sauteed mushrooms just before serving."

porcini mushrooms, vegetable oil, beef brisket, onions, garlic, beef broth , bay leaf, salt, black pepper

Taken from cookeatshare.com/recipes/brisket-with-mushrooms-92445 (may not work)