Mushroom & Wine Beef Brisket

~3 lb beef brisket, patted dry 
1/2 Tbsp dry mustard (omit for Passover)
zest of 1 lemon
lots of freshly ground pepper
1 tsp salt 
1 Tbsp soy sauce 
2 Tbsp extra virgin olive oil, divided 
handful of fresh rosemary and thyme
5 cloves garlic, minecd
2 onions, thinly slices 
2 boxes mushrooms ( I used portobello and cremini) 
2 cups chicken broth 
1.5 cups red wine 
a few more rosemary sprigs
1 tbsp tomato paste 
2 bay leaves .
Mix together mustard, lemon zest, pepper, salt, soy sauce, 1 tbsp oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour. 
Preheat oven to 325F. 
Sear brisket on both sides on high heat for a few minutes per side. 
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket. 
Sauté mushrooms in remaining oil. 
In the meantime, add broth, wine, rosemary, tomato paste and bay leaves to the pan. 
Top with mushrooms. 
Bake covered for about 3 hours.
Allow to cool and slice thinly against the grain.

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