BRISKET AND MUSHROOMS

BRISKET AND MUSHROOMS image

Categories Beef Bake

Yield 10 people

Number Of Ingredients 13

Ingredients

4 large garlic cloves
smashed1/2 tsp. kosher salt
plus more for seasoning4 sprigs fresh rosemary
needles striped from the stem and chopped 1/4 cup extra-virgin olive oil1 (4 pound) beef brisket
first-cutFreshly ground black pepper4 large carrots
cut in 3-inch chunks3 celery stalks
cut in 3-inch chunks3 large onions
halved2 cups dry red wine1 (16-ounce) can whole tomatoes
hand-crushed1 handful fresh flat-leaf parsley1/2 bunch thyme3 bay leaves1/4 cup all-purpose flour1 lb. mixed wild mushrooms (oyster
portabello
crimini
shitake)
quartered3 cloves garlic3 tbsps. horseradish1/2 cup sour cream1 cup brisket stock (strained brisket jus)4 sprigs of thymeExtra-virgin olive oilKosher salt and freshly ground black pepper

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.