Brisket in a Red Wine and Mushroom Sauce
Serves
4-6
Prep time
15 min
Cook time
2 hours
Serves
4-6
Prep time
15 min
Cook time
2 hours
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
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2-3 pounds brisket (firstcut)
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2 cups dry red wine
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2 cups stock or water
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8 sprigs of thyme leaves removed or one teaspoon dry thyme
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2 sprigs of rosemary leaves removed or a half a teaspoon dried
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4 cloves of garlic cracked using the back of your knife
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one container of baby Bella mushrooms
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Salt and pepper
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Oil for Searing
Directions
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1. Preheat oven to 350°F. Wash meat and pat dry.
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2. Season the meat well with salt and pepper.
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3. Heat a large nonstick frying pan and drizzle oil. Place the brisket into the pan and sear on both sides until a golden crust has formed. Remove the meat to a baking pan and set aside.
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4. In the same frying pan add a bit more oil and saute the mushrooms until just soft, add herbs and garlic. Saute for about two minutes then pour in the wine and bring to a boil. The sauce should reduce in size, add the stock or water and continue to cook. Season with salt and pepper.
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5. Pour the prepared mushroom sauce over the brisket and cover tightly with foil. Place in the oven and bake for 2 hours.
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6. Remove pan from oven and allow to fully cool, preferably overnight. Slice the brisket and place back in the sauce. Bake covered on 325°F just until heated.
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7. Serve warm and enjoy!
Yossi’s Tips
1. Adjust cooking times depending on weight and size of your cut of meat.
2. Brisket tends to come apart when sliced warm, resulting in many loose pieces. The key is to make sure to allow it to fully cool before slicing and slice it against the grain.
3. Take the roast out of the fridge at least 1-2 hours before cooking for an even cook.
2. Brisket tends to come apart when sliced warm, resulting in many loose pieces. The key is to make sure to allow it to fully cool before slicing and slice it against the grain.
3. Take the roast out of the fridge at least 1-2 hours before cooking for an even cook.
