Braised Brisket with Red Wine-Mushroom Sauce

  • Active Time 1h 35m
  • Total Time 19h 25m
  • Rating ****

10 servings

This bistro-style brisket is made with red wine, lots of sauteed mushrooms and caramelized onions. After the brisket is braised, the cooking liquid is reduced to provide a flavorful sauce for the brisket, mushrooms and onions. Creamy mashed potatoes flavored with a touch of horseradish makes a nice accompaniment.


  • 6 tablespoons olive oil
  • 3 pounds mushrooms, thickly sliced
  • 2 tablespoons chopped fresh thyme
  • Salt and pepper, to taste
  • 2 pounds onions, sliced
  • 5 large celery stalks, sliced
  • One 4 3/4- to 5-pound flat-cut brisket
  • 3 1/2 cups low-salt chicken broth
  • 1 750ml bottle dry red wine
  • 1 large carrot, peeled and chopped
  • 6 large garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 20 whole allspice


Preheat oven to 325 degrees F.

Heat the oil in a heavy large skillet over medium-high heat. Add the mushrooms and 1 tablespoon thyme. Saute until the mushrooms are cooked through and brown, stirring occasionally, about 25 minutes. Season with salt and pepper. Transfer to a bowl. Cover and chill.

Heat the remaining 3 tablespoons oil in the same large skillet over medium heat. Add the onions and celery. Saute until the onions are dark brown, stirring occasionally, about 35 minutes. Place the onion mixture in a large roasting pan. Sprinkle bthe risket all over with salt, pepper and the remaining 1 tablespoon thyme. Transfer the brisket, fat side down, to the same large skillet. Brown over high heat, about 5 minutes per side.

Place the brisket, fat side up, atop the onion mixture. Add the broth, wine, carrot, garlic, tomato paste and allspice to the same skillet. Boil over high heat until slightly reduced, stirring up any browned bits, about 15 minutes; pour over the brisket. Cover the roasting pan with heavy-duty foil. Roast the brisket until tender (a tester inserted into the brisket in several places will meet no resistance), about 3 1/2 hours. Cool uncovered for 2 hours. Cover; refrigerate overnight. Scrape the hardened fat from the top of the pan juices; discard the fat.

Transfer the brisket to a work surface, scraping any clinging juices back into the pan. Holding a knife at a slight angle, slice the brisket thinly across the grain, trimming fat from each slice, if desired. Overlap brisket slices in a 13 x 9 x 2-inch baking dish.

Pour the contents of the roasting pan into a strainer set over a large saucepan. Press hard on the vegetable solids in the strainer to release all the juices. Place the strainer over a medium bowl and press enough vegetables through the strainer into the bowl to measure about 1 cup puree. Add 2/3 cup puree to the juices in saucepan. Boil the juices in the saucepan until thick enough to coat a spoon and reduced to 2 2/3 cups, whisking occasionally, about 20 minutes. Add more strained vegetable puree to the sauce to thicken, if desired.

Pour most of the sauce over the brisket, separating the slices to allow some sauce to run between each. Mix the mushrooms into the remaining sauce in the pan; spoon around the brisket.

Recipe created exclusively for by Selma Elaine Brown.

Tip: This dish can be made 3 days ahead. Cover and chill. Rewarm, covered, in a 350 degrees F oven until heated through, about 40 minutes.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 3682

nutrition information per serving

573 calories; 27g total fat; 138mg cholesterol; 280mg sodium; 20g carbohydrates; 4g fiber; 50g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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