- 12
Ingredients
- 8 tablespoons olive oil
- 1 3/4 pounds onions, halved, sliced
- 2 pounds mushrooms, thickly sliced
- 1 5-pound flat-cut brisket, trimmed
- 1 3/4 cups low-salt chicken broth
- 1/4 cup catsup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons (packed) dark brown sugar
- 2 teaspoons instant coffee granules
- 1 tablespoon all purpose flour
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
Preparation
Step 1
Preheat oven to 325°. Heat 4 tablespoons oil in heavy large wide ovenproof pot over medium-high heat. Add onions; saute until deep golden brown, about 25 minutes. Transfer to bowl. heat 2 more tablespoons oil in same pot. Add mushrooms; saute until brown and juices have evaporated, about 20 minutes. Transfer to bowl with onions. Add 2 tablespoons oil to same pot. Sprinkle brisket with salt and pepper. Add to same pot, fat side down. Cook until brown, about 6 minutes per side. Using tongs, transfer brisket to place.
Arrange half of onions and mushrooms in same pot. Top with brisket, fat side up, then remaining onions and mushrooms. Whisk broth, catsup, Worcestershire sauce, brown sugar, and coffee in medium bowl. Pour over brisket.
Bring to simmer; cover and place in oven.
Cook brisket 2 hours. Uncover; spoon juices and some vegetables over. Cover; cook until tender, about 45 minutes. Remove from oven. Tilt pot, allowing fat to rise to top of juices. Spoon off fat, reserving 1 tablespoon. Cool brisket uncovered 1 hour. Chill uncovered at least 4 hours. (Can be made 1 day ahead. Cover brisket and fat separately; keep chilled).
Scrape vegetables and juices off brisket and into pot Slice brisket thinly across grain; arrange slices in 13 x 9 x 2-inch baking dish. Bring onion mixture in pot to simmer. MIx reserve 1 tablespoon fat and flour in small bowl; whisk into onion mixture. Add parsley and thyme. Cook until gravy thickens, whisking often, about 5 minutes. Season with salt and pepper. Spoon over brisket. (Can be made 2 days ahead. Cover with foil; chill).
Preheat oven to 350°. Cook brisket, covered, until heated through, about 40 minutes, and serve/