Subj : BH&G 3452
To   : All
From : Dave Drum
Date : Wed Jul 28 2021 05:59:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wine-Braised Brisket w/Onions
 Categories: Beef, Vegetables, Herbs, Mushrooms, Wine
      Yield: 6 Servings
 
      3 lb Boneless beef brisket
    1/2 ts (ea) kosher salt & ground
           - black pepper
  1 1/2 c  Dry red wine
     14 oz Can beef broth
      2 lg Red onions; sliced
      3    Sprigs fresh thyme
           +=OR=+
    1/2 ts Dried thyme; crushed
      1    Bay leaf
      1 tb Minced garlic
     10 oz Fresh mushrooms; quartered
      2 tb Snipped fresh Italian
           - parsley or chives
           Salt & fresh ground pepper
 
  One night before cooking the brisket, pat the brisket dry
  with paper towels. Sprinkle meat with the 1/2 teaspoon
  salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6
  to 8 quart Dutch oven; add wine, beef broth, onions,
  thyme, bay leaf, and garlic. Cover tightly with a lid and
  refrigerate overnight.
  
  The next day, Set oven @ 325ºF/165ºC. Place the
  Dutch oven with meat over high heat; bring to a simmer.
  
  Cover the Dutch oven and transfer to the oven. Bake for 1
  hour; stir in mushrooms. Cover and bake for 2 to 2-1/2
  hours more or until meat is tender. Remove Dutch oven
  from oven; uncover. Let stand for 15 minutes. Stir in
  parsley.
  
  Transfer the brisket to a cutting board; slice the meat
  across the grain. Skim off any fat from the sauce; remove
  bay leaf. If desired, return sauce in the Dutch oven to
  heat. Bring to boiling; reduce heat. Simmer, uncovered,
  until desired consistency. Season to taste with
  additional salt and freshly ground black pepper. Serve
  the meat hot with the sauce.
  
  SLOW COOKER DIRECTIONS: Trim fat from meat. Sprinkle meat with the 1/2
  teaspoon salt and 1/2 teaspoon pepper. If necessary, cut brisket to
  fit into a 5 to 6 quart slow cooker. Place meat in removable liner of
  slow cooker. Pour wine and broth evenly over brisket. Top with
  mushrooms, onion, thyme, bay leaf, and garlic. Cover and refrigerate
  overnight. Remove from refrigerator. Place liner in slow cooker.
  Cover and cook on low-heat setting for 10 to 12 hours or on high-heat
  setting for 5 to 6 hours. Carefully remove brisket from slow cooker
  and slice across the grain. If desired, transfer cooking liquid to a
  large saucepan. Bring to boiling; reduce heat. Simmer, uncovered,
  until desired consistency. Serve brisket with sauce.
  
  Makes: 6 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "When all else fails, love." -- Elizabeth Lesser
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