Delicious Braised Brisket with Mushrooms
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
6 hrs 30 mins
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Total Time
6 hrs 45 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Delicious Braised Brisket with Mushrooms
Description
Delicious Braised Brisket with Mushrooms starts by browning trimmed beef brisket pieces to develop a rich crust before slow braising. Baby bella mushrooms and chopped yellow onions are cooked until browned, then combined with a roux made from flour, garlic, and thyme to thicken the braising liquid. Low-sodium chicken and beef broths, bay leaves, and a splash of balsamic vinegar create a flavorful braising environment that tenderizes the brisket over time in a low-temperature oven.
The slow oven cooking allows the brisket to become fork-tender while absorbing the earthy mushroom and aromatic onion flavors enhanced by garlic and thyme. The balanced mixture of broths provides a hearty base, and the balsamic vinegar adds subtle acidity and depth. The dish finishes with a thickened sauce coating the meat, delivering a comforting and satisfying meal.
If smaller pieces of brisket are not available, butchers can help cut larger cuts. This recipe can easily be doubled, maintaining its tender texture and deep flavor.
Ingredients
- 2-3 pounds beef brisket fat trimmed to 1/4-inch, roast
- salt
- black pepper
- 1 tablespoon vegetable oil or canola oil
- 8 ounces baby bella mushroom quartered, or crimini mushroom
- 1 large yellow onion chopped
- 1 tablespoon brown sugar packed
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 cup chicken broth low-sodium
- 1 cup beef broth low-sodium
- 2 bay leaf
- 1 teaspoon balsamic vinegar
Instructions
- Preheat the oven to 300 degrees F. Pat the brisket dry with paper towels and prick the roast all over with a fork. Cut the brisket in half crosswise into two roasts (just like you'd cut a sandwich or apple in half). Season each roast with salt and pepper.
- In a large nonstick skillet, heat the oil over medium or medium-high heat until rippling and hot. Brown the brisket on both sides (working with one roast at a time), about 3-4 minutes per side. Transfer fat-side up to a 9X13-inch baking dish. Repeat with the remaining roast.
- Pour off all but 1 tablespoon fat from the skillet. Add the mushrooms and 1/8 teaspoon salt and cook over medium heat until the liquid evaporates and the mushrooms are golden brown, about 6-8 minutes. Add the onions and sugar. Cook, stirring occasionally, until browned, about 8-10 minutes. Add the flour, garlic, and thyme and cook, stirring constantly, until golden and fragrant, about 2 minutes. Slowly whisk in the broths and bay leaves, scraping up any browned bits. Bring the mixture to a boil. Reduce the heat and simmer until thickened, about 6-7 minutes.
- Pour the sauce over the roasts in the 9X13-inch pan and cover the dish tightly with aluminum foil. Bake the roasts in the preheated oven until very tender, 4 1/2 to 5 hours. Remove the dish from the oven and let it cool, covered, for 30 minutes to 1 hour, flipping the roasts and recovering the dish halfway through cooling.
- Transfer the roasts to a cutting board and trim any extra fat off, if the roasts are excessively fatty. Strain the sauce from the pan through a fine mesh strainer into a fat separator; reserving the mushrooms. Let the liquid settle and then pour into a microwave-safe bowl, leaving the fat behind. Stir in the vinegar and microwave the sauce for about a minute. If the sauce is too thick, thin with chicken or beef broth. Slice or shred the brisket roasts and place on a serving platter with the reserved mushrooms. Pour the warmed sauce over the meat. Serve immediately.
Notes
- Ask your butcher to cut a smaller piece of brisket if needed for easier handling.
- Flat-cut brisket offers a more uniform texture than point cut for this recipe.
- The recipe scales well when doubled without affecting texture or flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 35g | 70% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 94mg | 31% |
| Sodium | 209mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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