Braised Brisket And Creamy Wild Mushrooms

Total Time: 4 hrs 50 mins Preparation Time: 35 mins Cook Time: 4 hrs 15 mins

Ingredients

• Servings: 10
• 4 large garlic cloves, smashed
• 1/2 teaspoon kosher salt, plus more
• kosher salt, for seasoning
• 4 sprigs fresh rosemary, needles stripped from the stem and chopped
• 1/4 cup extra virgin olive oil
• 1 (4 lb) beef brisket, first-cut
• fresh ground black pepper
• 4 large carrots, cut in 3-inch chunks
• 3 celery ribs, cut in 3-inch chunks
• 3 large onions, halved
• 2 cups dry red
• 1 (16 ounce) can whole tomatoes, hand-crushed
• 1/4 cup fresh flat-leaf parsley
• 1/2 bunch fresh thyme
• 3 bay leaves
• 1/4 cup all-purpose flour
• 1 lb mixed wild mushroom, quartered (oyster, portabello, crimini, & shitake)
• 3 garlic cloves
• 3 tablespoons horseradish
• 1/2 cup sour cream
• 1 cup brisket beef stock (strained brisket jus) or 1 cup beef consomme or 1 cup beef bouillon
• 4 sprigs fresh thyme
• extra virgin olive oil
• kosher salt & freshly ground black pepper

Recipe

• 1 prepare the roast:.
• 2 preheat oven to 325°f.
• 3 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.
• 4 put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• 5 season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
• 6 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.
• 7 lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. add the and tomatoes; the parsley, thyme and bay leaves.
• 8 cover the pan tightly with aluminum foil and transfer to the oven.
• 9 bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
• 10 remove the brisket to a cutting board and let it rest for 15 minutes.
• 11 strain the stock and spoon out the excess fat.
• 12 prepare the mushrooms:.
• 13 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.
• 14 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.
• 15 when thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
• 16 to serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
• 17 suggestions:.
• 18 as this is being made for chanukah, we are serving it with these baked latkes by chia baked latkes 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!).
• 19 these are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
• 20 chef rebeka's nutty basmati rice with almonds for nutty basmati rice with almonds.
• 21 the dancing cook's browned buttered egg noodles browned buttered egg noodles (with a handful of parsley).
• 22 derf's apricot carrots apricot carrots.
• 23 pets'r'us' all-in-one sponge cake all-in-one sponge cake (with store-bought lemon curd filling).