Brisket And Mushrooms
- 4 large garlic cloves
- smashed1/2 tsp. kosher salt
- plus more for seasoning4 sprigs fresh rosemary
- needles striped from the stem and chopped 1/4 cup extra-virgin olive oil1 (4 pound) beef brisket
- first-cutFreshly ground black pepper4 large carrots
- cut in 3-inch chunks3 celery stalks
- cut in 3-inch chunks3 large onions
- halved2 cups dry red wine1 (16-ounce) can whole tomatoes
- hand-crushed1 handful fresh flat-leaf parsley1/2 bunch thyme3 bay leaves1/4 cup all-purpose flour1 lb. mixed wild mushrooms (oyster
- portabello
- crimini
- shitake)
- quartered3 cloves garlic3 tbsps. horseradish1/2 cup sour cream1 cup brisket stock (strained brisket jus)4 sprigs of thymeExtra-virgin olive oilKosher salt and freshly ground black pepper
- Cooking Instructions
- Preheat oven to 325u0b0F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley, thyme and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain the stock and spoon out some of the excess fat.
- Meanwhile, prepare the mushrooms. Heat up a large saute pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme. Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon. When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
- To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
garlic, kosher salt, rosemary, onions, mixed wild mushrooms, portabello, crimini, shitake
Taken from www.epicurious.com/recipes/member/views/brisket-and-mushrooms-1233985 (may not work)