Braised Beef Brisket with Onions, Mushrooms, and Balsamic

Name: Braised Beef Brisket with Onions, Mushrooms, and Balsamic
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams bacon, skinless and reserved, bacon cut into lardons; 473 milliliters balsamic vinegar; 4 bay leaves; 2 kilograms beef brisket; 3 celery ribs, thinly sliced on the bias; 710 milliliters chicken stock; 454 grams cremini mushrooms, stemmed and finely sliced; 1 bunch finely chopped fresh chives, for garnish; 4 cloves garlic, smashed and finely chopped; 8 servings Kosher salt; 8 servings Extra-virgin olive oil; 3 larges onions, thinly sliced; 1 fresh thyme bundle

Braised Beef Brisket with Onions, Mushrooms, and Balsamic requires about 3 hours and 45 minutes from start to finish. One portion of this dish contains roughly 65g of protein, 42g of fat, and a total of 745 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as a pricey main course for Hanukkah. If you have bacon, chives, garlic, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Watch how to make this recipe.

Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Roasting Pan

Add the brisket to the pan and brown well on both sides.

Equipment you will use

Frying Pan

Remove the brisket from the pan and reserve.

Equipment you will use

Frying Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Bacon

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes.

Ingredients you will need

Celery

Onion

Salt

Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted.

Ingredients you will need

Mushrooms

Garlic

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.

Ingredients you will need

Balsamic Vinegar

Salt

Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket.

Ingredients you will need

Chicken Stock

Mixed Vegetables

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Frying Pan

Add the bay leaves and thyme.

Ingredients you will need

Bay Leaves

Thyme

Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over.

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Aluminum Foil

Oven

Frying Pan

Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour.

Ingredients you will need

Stock

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Oven

Frying Pan

Remove the foil and roast for 30 minutes more.

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Aluminum Foil

Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

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Cutting Board

Roasting Pan

Aluminum Foil

Oven

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.

Ingredients you will need

Vegetable

Sauce

Equipment you will use

Stove

Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

Ingredients you will need

Mushrooms

Chives

Onion

Equipment

Ingredients

Servings:

113grams

bacon, skinless and reserved, bacon cut into lardons 473milliliters

balsamic vinegar 4

bay leaves 2kilograms

beef brisket 3

celery ribs, thinly sliced on the bias 710milliliters

chicken stock 454grams

cremini mushrooms, stemmed and finely sliced 1bunch

finely chopped fresh chives, for garnish 4cloves

garlic, smashed and finely chopped 8servings

Kosher salt 8servings

Extra-virgin olive oil 3larges

onions, thinly sliced 1

fresh thyme bundle

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. 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 Yangarran Estate Vineyard PF Shiraz with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.