Brisket With Mushrooms

By á-170456

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

Details

Servings 6

Preparation

Step 1

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