BRAISED BRISKET WITH MUSHROOM

BRAISED BRISKET WITH MUSHROOM image

Yield 6 people

Number Of Ingredients 15

1 (4-5 pound) Brisket
Salt and Pepper
3/4 cup water
1/4 ounce of died porcini mushrooms-rinsed
1 tablespoon vegetable Oil
1 pound white mushrooms trimmed and quartered
2 onion's chopped
1 tablespoon packed brown sugar
3 tablespoons all-purpose flour
3 garlic cloves-minced
1 teaspoon minced fresh Thyme
1 cup low sodium chicken broth
1 cup dry red wine
3 bay leaves
1 teaspoon balsamic vinegar

Steps:

Pre-heat oven to 300 degrees Pat brisket dry Prick fat cap with fork Cut brisket in half Season with salt and pepper Microwave water and porcini in a covered bowl for about one minute. Let sit until softened about 5 minutes. Drain porcini through fine mesh strainer and coffee filter-reserve liquid. Mince and reserve porcini Heat oil in 12 inch skillet over med. high heat until just smoking. Brown both pieces of brisket on both sides. Retain 1 tbls of fat in skillet. Add mushrooms and 1/4 tsp salt, cook until liquid evaporates, about 8 minutes. Add onions and sugar stirring occasionally 8-10 minutes. Add flour, garlic, thyme and cook 1-2 minutes. Slowly stir in wine, broth, porcini liquid and pieces, add bay leaves. Bring to boil and reduce to simmer until thickened. Pour sauce over brisket in baking dish, cover tightly with foil and bake 4-5 hours. Let brisket cool one hour, flip meat halfway through to reabsorb juices. Re-heat in 300 degree oven for 1 hour then transfer meat to cutting board, strain sauce and reserve mushrooms. Stir vinegar into sauce and microwave until warm. Slice brisket in 1/4 inch slices across grain and return to dish with mushrooms, pour sauce over and serve.