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Photo: Eric Wolfinger
Active Time:40 minsTotal Time:5 hrsServings:10Jump to Nutrition Facts
Active Time:40 minsTotal Time:5 hrsServings:10
Active Time:40 mins
Active Time:
40 mins
Total Time:5 hrs
Total Time:
5 hrs
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2ouncesdried mushrooms, such as porcini and/or shiitake2cupsboiling water1(3 pound)flat-cut brisket (see Tip)1teaspoonkosher salt½teaspoonground pepper2tablespoonsextra-virgin olive oil2largeonions, thinly sliced3clovesgarlic, smashed and peeled2tablespoonstomato paste1cupdry sherry, divided1(28 ounce) canno-salt-added whole peeled tomatoes, crushed6sprigsfresh thyme1bay leaf1(750 milliliter) bottlefull-bodied red wine, such as cabernet sauvignon2tablespoonsbalsamic vinegar1tablespoonWorcestershire sauce (see Tip)1tablespoonreduced-sodium tamari or soy sauce (see Tip)½cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
2ouncesdried mushrooms, such as porcini and/or shiitake
2cupsboiling water
1(3 pound)flat-cut brisket (see Tip)
1teaspoonkosher salt
½teaspoonground pepper
2tablespoonsextra-virgin olive oil
2largeonions, thinly sliced
3clovesgarlic, smashed and peeled
2tablespoonstomato paste
1cupdry sherry, divided
1(28 ounce) canno-salt-added whole peeled tomatoes, crushed
6sprigsfresh thyme
1bay leaf
1(750 milliliter) bottlefull-bodied red wine, such as cabernet sauvignon
2tablespoonsbalsamic vinegar
1tablespoonWorcestershire sauce (see Tip)
1tablespoonreduced-sodium tamari or soy sauce (see Tip)
½cupchopped fresh parsley
DirectionsPreheat oven to 350°F.Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.TipsDerived from the cow’s pectoral muscle, brisket is a large cut of meat, weighing up to 20 pounds. But most supermarkets sell it in smaller pieces. You’ll often find it portioned in one of two ways: the leaner first-cut, also referred to as flat-cut, is better for braising.To make this recipe kosher, substitute more tamari or soy sauce for the Worcestershire sauce.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, December 2021
Directions
Preheat oven to 350°F.Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.TipsDerived from the cow’s pectoral muscle, brisket is a large cut of meat, weighing up to 20 pounds. But most supermarkets sell it in smaller pieces. You’ll often find it portioned in one of two ways: the leaner first-cut, also referred to as flat-cut, is better for braising.To make this recipe kosher, substitute more tamari or soy sauce for the Worcestershire sauce.People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Preheat oven to 350°F.
Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.
Tips
Derived from the cow’s pectoral muscle, brisket is a large cut of meat, weighing up to 20 pounds. But most supermarkets sell it in smaller pieces. You’ll often find it portioned in one of two ways: the leaner first-cut, also referred to as flat-cut, is better for braising.
To make this recipe kosher, substitute more tamari or soy sauce for the Worcestershire sauce.
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)333Calories8gFat13gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
