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Braised Brisket with Red Wine-Mushroom Sauce

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Rating: 4   Reviews: 5 See Reviews
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Active Time:  1 Hour 35 Minutes
Total Time:  19 Hours 25 Minutes
  10 servings
This bistro-style brisket is made with red wine, lots of sautéed 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
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, chopped
6 large garlic cloves, chopped
1 tablespoon tomato paste
20 whole allspice
Preheat oven to 325 degrees F.

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

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

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

Transfer brisket to work surface, scraping any clinging juices back into pan. Holding knife at slight angle, slice brisket thinly across grain, trimming fat from each slice, if desired. Overlap brisket slices in 13x9x2-inch baking dish.

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

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

Can be made 3 days ahead. Cover; chill. Rewarm, covered, in 350 degrees F oven until heated through, about 40 minutes.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   10 servings
Calories: 573
Fat. Total: 27g
Fiber: 4g
Carbohydrates, Total: 20g
Sodium: 280mg
% Cal. from Fat: 42%
Cholesterol: 138mg
Protein: 50g
Spotlight Recipe Review See all 5 reviews »

Rating: 5
by: Phyllis Reviewed: 09/18/2007
This recipe is the best tasting brisket ever - the prep time can be made easier in terms of using a hand blender to puree the gravy rather than putting it through a strainer. Whichever way you do it, it is fabulous!!!!!
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