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.
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