Brisket With Mushrooms

Brisket With Mushrooms
Brisket With Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    ounce dried porcini mushrooms

  • 1

    tablespoon vegetable oil

  • 4

    pounds beef brisket - (to 5)

  • 2

    medium onions thinly sliced

  • 3

    garlic cloves pressed

  • 1

    can reduced-sodium beef broth - (14 1/2 oz)

  • 1

    bay leaf

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature. Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit. Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board. Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices. This recipe yields 6 servings. Carbohydrates: 7.5 grams Net Carbs: 6 grams Fiber: 1.5 grams Protein: 66 grams Fat: 68 grams Calories: 921

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