Saturday, April 16, 2011

Brisket with Mushroom Onion Rub & Gravy

From Every Kitchen Tells Its Stories
This recipe seems long and complicated, but it’s done in three stages, each one taking a minimum of hands on time. The longest time will be to read the recipe through... I highly recommend it.

Printable Recipe

DAY ONE:Rub time: 5 minutes
Marinating time: 24 hours
DAY TWO:Hands-on time: 30-40 minutes
Roasting time: 3-4 hours
DAY THREE: Hands-on: 25 minutes
Roasting time: 45 minutes

Serves 8-10

5-7 lb/2.2 – 3 kg. beef brisket
½ cup ground dried mushrooms (I put a couple of handfuls of dried mixed mushrooms in my coffee grinder until coarsely ground)
1 package onion soup mix
2 tsp mustard powder
1 tsp paprika

2 tbsp olive oil
3 large onions, sliced
3 cloves fresh garlic, chopped
1 cup beef stock or 1 tbsp Maggi or some other beef bouillon in 1 cup of water
1 cup each chopped onions, celery, carrots
1 cup dried mushrooms, rehydrated in hot water for 15 minutes, reserve the mushroom liquid to add to broth in roasting
1-2 cups beef broth for final roasting

Gravy: Perhaps not necessary, since the brisket generates lots of juicy gravy on its own. That said, the mushrooms spooned over the brisket is a delicious addition.
3 tbsp olive oil
1 -2 large shallots, finely chopped
1 cup fresh mushrooms (I like to mix cremini with shiitake), roughly torn or chopped
2 cups beef broth
1 tbsp coarsely ground dried mushrooms
½ tsp powdered mustard
½ tsp paprika


1. Rub brisket with onion soup mix, paprika and powdered mustard. Leave covered in fridge overnight.

Roasting instructions:

1. Preheat oven to 325°F/170°C. Remove brisket from the fridge one hour before cooking to allow it to come to room temperature. Rehydrate the dried mushrooms in enough hot water to cover the mushrooms for 15 minutes. Drain, reserving the mushroom water. You’ll use that with the beef broth). Coarsely chop the mushrooms.

2. In a non stick skillet over medium heat, sauté sliced onions in oil tossing occasionally for even browning until they are opaque, soft and starting to turn golden (about 15 minutes). Then add rehydrated mushrooms and garlic for the last minute or so (just enough time to bring out the flavor and not enough to burn it).

3. In large roasting pan, sear brisket over medium high heat on all sides and set aside. Pour 1 cup beef stock or 1 tbsp Maggi or some other beef bouillon in 1 cup of water in the pan and scrape any brown bits left from the searing. It’s the secret to the gravy.

4. Toss cooked onion slices and raw chopped vegetables together in the roasting pan. Move this mixture around the edges of the roasting pan to make a well in the center.

5. Place the brisket into the well. Seal roasting pan with tin foil and cook for 30-40 minutes per pound or until tender. This usually takes at least 3 hours for a small brisket and 4 hours or so for a large one. Don’t peek for 3 hours or you’ll let out the steam that tenderizes the meat.

6. Allow the brisket to come to room temperature before the next step.

7. Cooling and slicing tip: If you cool the meat for at least 4 hours in the fridge you will be able to slice it thinner and it will be less likely to fall apart during the slicing. I usually place the cooled brisket in a covered container overnight before slicing.

Final roasting:

1. Remove any congealed fat from the cold brisket and then slice thinly across the grain.

2. In a medium sized pot, gently warm the gravy and add some beef broth to thin it out.

3. In a large roasting pan or other ovenproof dish (like one used for lasagna), place a layer of the onion vegetable mixture plus ¾ cup beef broth with the mushroom liquid. Place sliced meat on top. Slightly overlap the slices to sort of reshape the whole brisket. Put any smaller pieces of meat around the pan, spoon more vegetable mixture on top, cover with foil and heat at 325°F/170°C for 40-45 minutes or until heated through.

8. While the meat is roasting, in a large skillet over medium, heat the oil and sauté the shallots for about 2 minutes.

9. Add the mushrooms and cook until browned. (about 5 minutes)

10. Meanwhile, in a small bowl, combine the powdered mustard, ground mushrooms & paprika and set aside.

11. Just before serving, pour most of the juice from the brisket, into the mushroom skillet, adding additional beef broth if needed to get the consistency you like. Add the ground mushroom mix and stir.

To serve: pour the mushrooms over the brisket on a serving platter, and have the gravy in a separate gravy boat to pass around.

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