Brisket With Mushroom-And-Onion Gravy

• 2 tablespoons kosher salt
• 1 tablespoon garlic powder
• 2 1/2 teaspoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 (5-lb.) beef brisket, trimmed
• 1 (1-oz.) package dried porcini mushrooms
• 2 cups boiling water
• 2 tablespoons olive oil
• 2 cups reduced-sodium beef broth
• 12 garlic cloves, smashed
• 2 large carrots, cut into 1-inch pieces
• 2 fresh thyme sprigs
• 1/4 bunch fresh flat-leaf parsley
• 3 large yellow onions
• 6 tablespoons butter, divided
• 1 pound whole cremini mushrooms, quartered
• 2 1/2 tablespoons cornstarch
• Garnish: coarsely chopped fresh flat-leaf parsley

1. Stir together first 4 ingredients. Rub mixture over both sides of brisket. Place brisket in a parchment paper-lined jelly-roll pan; cover and chill 8 hours.
2. Let brisket stand at room temperature 30 minutes. Preheat oven to 325u0b0. Soak dried porcini mushrooms in 2 cups boiling water 10 minutes.
3. Meanwhile, cook brisket in hot oil in a large Dutch oven 4 minutes on each side or until browned. Add broth, next 4 ingredients, porcini mushrooms, and mushroom soaking liquid to Dutch oven. Cut 1 onion into wedges, and add to Dutch oven. Place a piece of parchment paper directly on brisket, and cover Dutch oven with a tight-fitting lid.
4. Bake at 325u0b0 for 4 hours or until brisket is fork-tender. Let stand, covered with parchment and lid, in Dutch oven at room temperature for 30 minutes. Discard parchment paper.
5. Meanwhile, thinly slice remaining 2 onions. Melt 2 Tbsp. butter in a large skillet over medium heat. Add onion slices, and cook, stirring occasionally, 15 minutes or until golden and tender. Remove from skillet.
6. Increase heat to medium-high; melt 2 Tbsp. butter in skillet. Add cremini mushrooms, and saute 8 minutes or until browned and tender. Remove cremini mushrooms from skillet; add to onion mixture.
7. Remove brisket to a cutting board, and slice across the grain. Transfer slices to a serving platter, and cover loosely to keep warm. Pour cooking liquid through a fine wire-mesh strainer into a medium saucepan; discard solids. Bring liquid to a boil over medium-high heat. Stir in onion-mushroom mixture, and cook, stirring occasionally, 5 minutes.
8. Melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat; add cornstarch, and whisk until smooth. Cook mixture, whisking constantly, 30 seconds. Add cornstarch mixture to gravy; whisk to combine. Bring gravy to a boil, whisking occasionally. Cook gravy, whisking constantly, 1 minute. Remove from heat; season to taste with kosher salt and freshly ground black pepper. Serve gravy over brisket.
9. Note: We tested with Swanson 50% Less Sodium Beef Broth.

kosher salt, garlic, freshly ground black pepper, onion powder, beef brisket, porcini mushrooms, boiling water, olive oil, beef broth, garlic, carrots, thyme, flatleaf parsley, yellow onions, butter, cremini mushrooms, cornstarch, parsley

Taken from www.myrecipes.com/recipe/brisket-mushroom-onion-gravy (may not work)