Recipe: Savory Wine Braised Brisket with Mushroom Gravy

Instructions

• Preheat oven to 300 degrees.
• Heat a large roasting pan on the stove (might take two burners) over medium-high heat with the olive oil.
• Season brisket(s) with salt and pepper liberally.
• Sear fat side down for 5-7 minutes or until a deep brown crust forms.
• Flip and sear for 5 more minutes.
• Add the mushrooms, carrots, celery, shallots, and garlic.
• Brown the vegetables for an additional 3-5 minutes.
• Add the bay leaves, thyme, tomato paste, wine and beef stock until liquid comes about 1/2 inch from the top of the brisket.
• Season sparingly with sugar and additional salt and pepper (about 3/4 teaspoon salt and 1/2 teaspoon pepper).
• Cover tightly with foil.
• Braise in oven for 3-4 hours.
• Remove meat to cutting board.
• Let cool for 15 minutes.
• Slice against the grain, about 1/4 inch slices or thinner.
• Remove half the vegetables and braising liquid to a large pot.
• Blend well until smooth with an immersion blender to make the gravy.
• Season with salt and pepper, if needed.
• If gravy is too thick (is this possible?), thin with a little beef stock.
• Set aside.
• Remove remaining vegetables to a serving bowl and set aside.
• Place brisket slices side by side in remaining braising liquid in the roasting pan. (If doing a day ahead, cover and refrigerate all components at this point).

The next day or when finishing-

• Cover tightly with foil and braise for 1 1/2- 2 additional hours at 300 degrees.
• Serve hot brisket slices with reheated gravy and vegetables on the side.