Prep 35 mins
Cook 4 hrs 15 mins
This is also from AOL Food and Home's collection of videos starring Tyler Florence. Am posting this before we serve it at our Chanukah Dinner on the 22nd of December; but we will be using button mushrooms, personal preference. This too, is per request. Thank you guys, here you are.
- 4 large garlic cloves, smashed
- 1⁄2 teaspoon kosher salt, plus more
- kosher salt, for seasoning
- 4 sprigs fresh rosemary, needles stripped from the stem and chopped
- 1⁄4 cup extra virgin olive oil
- 1 (4 lb) beef brisket, first-cut
- fresh ground black pepper
- 4 large carrots, cut in 3-inch chunks
- 3 celery ribs, cut in 3-inch chunks
- 3 large onions, halved
- 2 cups dry red wine
- 1 (16 ounce) can whole tomatoes, hand-crushed
- 1⁄4 cup fresh flat-leaf parsley
- 1⁄2 bunch fresh thyme
- 3 bay leaves
- 1⁄4 cup all-purpose flour
- 1 lb mixed wild mushroom, quartered (oyster, portabello, crimini, & shitake)
- 3 garlic cloves
- 3 tablespoons horseradish
- 1⁄2 cup sour cream
- 1 cup brisket beef stock (strained brisket jus) or 1 cup beef consomme or 1 cup beef bouillon
- 4 sprigs fresh thyme
- extra virgin olive oil
- kosher salt & freshly ground black pepper
- PREPARE THE ROAST:.
- Preheat oven to 325°F.
- 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; 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 the excess fat.
- PREPARE THE MUSHROOMS:.
- Meanwhile, prepare the mushrooms. Heat up a large sauté 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.
- As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
- These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
- Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
- The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
- Derf's Recipe #24584 Apricot Carrots.
- Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).