Wild-Mushroom Beef Brisket
Recipe GLPR23b0c8fafe44f2
A slow-cooked beef brisket infused with earthy porcini and wild mushroom flavors, finished with caramelized onions and fresh herbs for a rich, restaurant-quality main course.
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Ingredients
1 oz. dried porcini mushrooms
3/4 cup boiling water
3 tablespoons vegetable oil
4½ lb. One 4 to 5 lb. beef brisket
3/4 teaspoon salt
3/4 teaspoon black pepper
2 medium onions
4 tablespoons vegetable oil (for roasting)
1/4 teaspoon salt (for roasting)
3 tablespoons balsamic vinegar
3 tablespoons all-purpose flour
2 cups beef broth
8 sprigs fresh thyme
1 1/2 lb. mixed wild mushrooms, halved
2 tablespoons fresh flat-leaf parsley, finely chopped
Directions
Pour the boiling water over the dried porcini mushrooms in a small bowl and let steep for 10 minutes until softened. Strain and reserve the soaking liquid, finely chop the rehydrated mushrooms, and set both aside.
Season the beef brisket evenly on all sides with 3/4 teaspoon salt and 3/4 teaspoon black pepper. Heat 3 tablespoons of vegetable oil in a large heavy skillet over medium-high heat. Sear the brisket for 3–4 minutes on each side until browned, then transfer to a slow-cooker or Instant Pot.
Pour the reserved porcini soaking liquid and beef broth into the slow-cooker. Sprinkle the flour over the liquid and whisk until no lumps remain. Add the chopped rehydrated porcini mushrooms, balsamic vinegar, and fresh thyme sprigs. Stir gently to combine.
Cover and cook the brisket on low for approximately 10 hours in a slow-cooker (or on high pressure for 90 minutes in an Instant Pot with a 10-minute natural pressure release), until the meat is very tender and shreds easily with a fork.
About 25 minutes before the brisket is finished, cut the onions into quarters. Toss them in a large bowl with the mixed wild mushrooms, 4 tablespoons of vegetable oil, and 1/4 teaspoon salt until evenly coated.
Spread the onion and mushroom mixture on a large rimmed baking sheet in a single layer. Roast in a preheated 425°F oven for 20–25 minutes, stirring halfway through, until the onions are golden brown and the mushrooms are tender and caramelized.
Transfer the cooked brisket to a serving platter. Top with the roasted onions and wild mushrooms, then garnish with the fresh flat-leaf parsley. Drizzle any pan juices over the top and serve immediately.
