Directions

1. 1

   Place the dried porcini mushrooms in a heatproof bowl. Pour the ¾ cup boiling water over them and let sit for 15 minutes until softened. Strain the porcini through fine-mesh, reserving the soaking liquid, and coarsely chop the softened mushrooms.

2. 2

   Pat the beef brisket dry with paper towels. Heat 3 tbsp. of the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, carefully place the brisket in the pot and sear on all sides until deeply browned, about 12–15 minutes total. Transfer the seared brisket to a plate and set aside.

3. 3

   In the same pot, add the onion quarters and sauté over medium-high heat for 4–5 minutes until lightly colored. Add the balsamic vinegar and scrape the bottom of the pot with a wooden spoon to deglaze. Let the liquid reduce by half, about 2 minutes.

4. 4

   Sprinkle the flour over the onions and stir constantly for 1–2 minutes to create a light roux. Pour in the beef broth and the reserved porcini soaking liquid, stirring until smooth. Add the fresh thyme sprigs.

5. 5

   Return the seared brisket to the pot, nestling it among the onions. The liquid should come about halfway up the sides of the meat. Bring to a gentle simmer, then cover the pot with a lid and reduce heat to low.

6. 6

   Braise the brisket in the oven (preheated to 325°F) or on the stovetop for approximately 2 hours, turning the meat halfway through, until very tender when pierced with a fork.

7. 7

   While the brisket braises, heat the remaining 4 tbsp. vegetable oil in a large skillet over medium-high heat. Add the mixed wild mushrooms and the chopped porcini. Sauté until the mushrooms are golden brown and any liquid they release has mostly evaporated, about 8–10 minutes. Season to taste with salt and pepper, and set aside.

8. 8

   After the brisket has braised for about 2 hours, stir the sautéed mushroom mixture into the pot, nestling them around the meat. Cover and continue braising for another 15–20 minutes until the mushrooms are fully integrated into the sauce and the brisket is fork-tender.

9. 9

   Remove the pot from heat and discard the thyme sprigs. Transfer the brisket to a cutting board and let rest for 5 minutes. Slice the brisket against the grain into ¼-inch-thick slices.

10. 10

    Skim any excess fat from the surface of the braising liquid and mushrooms. Arrange the sliced brisket on a serving platter, spoon the mushroom-enriched sauce over and around the meat, and garnish with fresh flat-leaf parsley. Serve hot, distributing the mushrooms and sauce evenly among the 10 servings.