Savory Wine Braised Brisket with Mushroom Gravy
- 1 large or 2 small beef briskets (about 5-7 lbs total)
- 2 tablespoons olive oil
- 12 ounces mushrooms, whole or halved
- 8 ounces baby carrots
- 2 ribs celery, sliced in 1/2 inch pieces
- 3 large shallots or 1 onion, sliced
- 3 cloves garlic, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 1/2 bottle dry red wine (I used Cabernet Sauvignon)
- 1 box beef stock (might be a little left over)
- 1-2 teaspoons sugar (optional)
- salt and pepper, to taste
- 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).
- 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.
The next day or when finishing-