-
1
Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
-
2
Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
-
3
Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
-
4
Preheat the oven to 400 degrees.
-
5
Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
-
6
Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
-
7
Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
-
8
Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
-
9
Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
-
10
Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
-
11
Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
-
12
Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
-
13
Transfer the meat to a platter and tent with foil.
-
14
Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
-
15
Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.
