Beef Brisket with Mushrooms and Pearl Onions

Name: Beef Brisket with Mushrooms and Pearl Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket; 2 Tbsps butter; 28 grams envelope dry onion soup mix; 2 Tbsps fresh tarragon, chopped; 340 grams Crosse & Blackwell® Seafood Cocktail Sauce; 454 grams package frozen, white pearl onions, defrosted; 170 grams package fresh sliced portobello mushrooms; 291 grams Smuckers® Concord Grape Low Sugar Jelly

Beef Brisket with Mushrooms and Pearl Onions might be just the main course you are searching for. One portion of this dish contains around 49g of protein, 20g of fat, and a total of 541 calories. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have beef brisket, portobello mushrooms, smucker's® concord grape low sugar jelly, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Jewish cuisine. It can be enjoyed any time, but it is especially good for Hanukkah.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place sheet of heavy-duty aluminum foil in a shallow roasting pan with foil extending 6 inches beyond pan on either side. Spray with no-stick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Aluminum Foil

Roasting Pan

Place the brisket fat-side down in middle of the foil.

Equipment you will use

Aluminum Foil

Combine dry onion soup mix with jelly and cocktail sauce in a medium bowl.

Ingredients you will need

Dry Onion Soup Mix

Cocktail Sauce

Jelly

Equipment you will use

Bowl

Pour half of mixture over the brisket; turn brisket fat-side up covering with remaining onion mixture. Bring both sides of foil to the middle and fold foil down on itself several times. Repeat with the two remaining sides.

Ingredients you will need

Onion

Equipment you will use

Aluminum Foil

Bake for 3 hours or until fork-tender.

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Oven

Remove from oven. (Brisket can be cooled and held in the refrigerator overnight at this stage.)

Equipment you will use

Oven

In a 10 inch skillet over medium heat, melt 2 tablespoons of butter; saute onions and mushrooms for 5-8 minutes or until light golden brown.

Ingredients you will need

Mushrooms

Butter

Onion

Equipment you will use

Frying Pan

Remove brisket from pan; pour off juices skimming the fat off the top.

Equipment you will use

Frying Pan

Remove layer of fat from brisket. Slice meat across the grain into 1/4 inch thick slices. Return meat to roaster. Top the meat with the mushroom mixture, meat juices, and tarragon. Cover with foil. Return to oven to heat through before serving.

Ingredients you will need

Mushrooms

Tarragon

Grains

Meat

Equipment you will use

Roasting Pan

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

2kilograms

beef brisket 2Tbsps

butter 28grams

envelope dry onion soup mix 2Tbsps

fresh tarragon, chopped 340grams

Crosse & Blackwell® Seafood Cocktail Sauce 454grams

package frozen, white pearl onions, defrosted 170grams

package fresh sliced portobello mushrooms 291grams

Smucker's® Concord Grape Low Sugar Jelly

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket can be paired with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The Gilgal Syrah (OK Kosher) with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.