Braised Brisket and Creamy Wild Mushrooms

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • SUGGESTIONS:
  • 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).
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