Braised Brisket With Mushroom Onion Gravy Recipes

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
• Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
• Bake in the preheated oven until very tender, 4 to 5 hours.

Steps:

• In a small bowl, mix together salt, pepper, paprika and cayenne. Season brisket generously on all sides with salt mixture. (Use about 2 tablespoons and reserve remaining mixture.) If possible, wrap and refrigerate several hours or overnight, then bring to room temperature.
• Heat oven to 300 degrees. Place brisket in a shallow roasting pan or earthenware baking dish. Pour wine and 2 cups water over the brisket, then add cloves, garlic, bay leaves and allspice berries.
• Scatter about 1/3 of the sliced onions over brisket. Cover with foil or a tight-fitting lid. Place in oven and bake for about 3 hours or until meat is quite tender when probed with a fork. (Be careful not to overcook; you want slices, not shreds.)
• Meanwhile, place a large skillet over high heat and add olive oil. Add remaining onions and season with remaining salt mixture. As onions begin to brown, reduce heat to medium. Cook, uncovered, turning onion slices with a spatula every few minutes until caramelized and fork-tender, about 15 to 20 minutes. Add 1/2 cup water to onions and simmer a few minutes more. (For more flavor, use broth from the brisket pan instead.) Onions may be prepared in advance and reheated.
• To serve, transfer brisket to a cutting board. Trim extraneous fat from meat. With a large knife, cut meat across the grain into 1/4-inch slices. Strain braising liquid into a saucepan (discard solids left in strainer) and skim any rising fat from surface.
• Arrange sliced meat on a platter. Cover with caramelized onions and ladle some hot braising liquid over. Garnish with parsley sprigs and sprinkle with scallions, if using. Serve remaining juices separately.

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

Steps:

• In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Combine hot water and soup mix; pour over brisket. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is tender., Remove brisket to a serving platter. Let stand for 10-15 minutes. Meanwhile, combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.

Steps:

• Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
• Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
• Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
• Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
• Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
• Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
• Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
• Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
• Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
• Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
• Transfer the meat to a platter and tent with foil.
• Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
• Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.