Best Brisket And Mushrooms Recipes

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES

Steps:

• Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
• Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
• Transfer sliced brisket and sauce to platter and serve.

BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES

Steps:

• Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
• Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.).
• Preheat oven to 350 degrees. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated.).
• Transfer sliced brisket and sauce to platter and serve.

BRAISED BRISKET AND CREAMY WILD MUSHROOMS

Steps:

• 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).

BRAISED BRISKET WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 325 degrees. Heat 4 tablespoons oil in heavy large wide ovenproof pot over medium-high heat. Add onions; saute until deep golden brown, about 25 minutes. Transfer to bowl. Heat 2 more tablespoons oil in same pot. Add mushrooms; saute until brown and juices have evaporated, about 20 minutes. Transfer to bowl with onions. Add 2 tablespoons oil to same pot. Sprinkle brisket with salt and pepper. Add to same pot, fat side down. Cook until brown, about 6 minutes per side. Using tongs, transfer brisket to plate. Arrange half of onions and mushrooms in same pot. Top with brisket, fat side up, then remaining onions and mushrooms. Whisk broth, ketchup, Worcestershire sauce, brown sugar, and coffee in medium bowl. Pour over brisket. Bring to simmer; cover and place in oven. Cook brisket 2 hours. Uncover; spoon juices and some vegetables over. Cover; cook until tender, about 45 minutes. Remove from oven. Tilt pot, allowing fat to rise to top of juices. Spoon off fat, reserving 1 tablespoon. Cool brisket uncovered 1 hour. Chill uncovered at least 4 hours. (Can be made 1 day ahead. Cover brisket and fat separately; keep chilled.) Scrape vegetables and juices off brisket and into pot. Slice brisket thinly across grain; arrange slices in 13x9x2-inch baking dish. Bring onion mixture in pot to simmer. Mix reserved 1 tablespoon fat and flour in small bowl; whisk into onion mixture. Add parsley and thyme. Cook until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Spoon over brisket. (Can be made 2 days ahead. Cover with foil; chill.) Preheat oven to 350 degrees. Cook brisket, covered, until heated through, about 40 minutes, and serve.

BRISKET AND MUSHROOMS

Steps:

• Cooking Instructions 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; 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 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.

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
• Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
• Transfer sliced brisket and sauce to platter and serve.