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Beef Brisket with Mushrooms Recipe
|Fresh beef brisket||4 1⁄2 Pound, trimmed of fat (1 Center Cut One)|
|Coarsely ground pepper||3⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Onion||1 Large, thinly sliced|
|Garlic||3 Clove (15 gm), minced / pressed|
|Mushrooms||1 Pound, cut into quarters|
|Dry rosemary||1 Tablespoon|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Dijon mustard||1 Tablespoon|
|Cornstarch||3 Tablespoon, blended with 1/4 cup cold water|
|Water||1⁄4 Cup (4 tbs)|
Calories 754 Calories from Fat 462
% Daily Value*
Total Fat 51 g78.9%
Saturated Fat 19.7 g98.4%
Trans Fat 0 g
Cholesterol 173.5 mg
Sodium 184.5 mg7.7%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.3 g9.2%
Sugars 2.9 g
Protein 50 g99.3%
Vitamin A 1.2% Vitamin C 9.8%
Calcium 5.7% Iron 30.6%
*Based on a 2000 Calorie diet
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on both sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, and mushrooms; sprinkle with rosemary and remaining pepper.
Place brisket on top of onion mixture.
Mix wine and mustard; pour over brisket.
Cover; cook at low setting until brisket is very tender when pierced (8 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.