Recipe by Feingold Mom
So easy and so amazing. I usually throw this in the crock pot for 7 to 8 hours on low and go. It's a great "quick and easy" meal for after baseball or soccer practice.
- 4 large garlic cloves, smashed
- 1⁄2 teaspoon kosher salt, plus more for seasoning
- 4 sprigs fresh rosemary, needles striped 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 large onions, halved
- 2 cups dry red wine
- fresh flat-leaf parsley
- 1⁄2 bunch 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)
- 4 sprigs fresh thyme
- extra virgin olive oil
- kosher salt & freshly ground black pepper
Directions See How It's Made
- 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 brisket in and pour the rosemary paste over it. This would be the point to put it into the crock pot if you are going to go that way and not the oven. 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.