Brisket-and-Mushroom Stew with Cheddar-Jalapeno Bis

Name: Brisket-and-Mushroom Stew with Cheddar-Jalapeno Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds beef brisket, trimmed and cut into 1-inch pieces; One 750-milliliter bottle dry red wine, such as Pinot Noir; 10 garlic cloves, crushed; Sage leaves from 3 sprigs; Rosemary leaves from 2 sprigs; 1/4 cup vegetable oil; Kosher salt; Pepper; 1/2 pound mixed mushrooms, such as stemmed shiitake, button or oyster, cut into 1-inch pieces; 6 celery ribs, chopped; 2 medium yellow onions, chopped; 2 medium carrots, chopped; 1 quart beef stock or low-sodium broth; Whipped cream and Cheddar-Jalapeno Biscuits, for serving

Servings: persons

2 1/4 pounds beef brisket, trimmed and cut into 1-inch pieces
One 750-milliliter bottle dry red wine, such as Pinot Noir
10 garlic cloves, crushed
Sage leaves from 3 sprigs
Rosemary leaves from 2 sprigs
1/4 cup vegetable oil
Kosher salt
Pepper
1/2 pound mixed mushrooms, such as stemmed shiitake, button or oyster, cut into 1-inch pieces
6 celery ribs, chopped
2 medium yellow onions, chopped
2 medium carrots, chopped
1 quart beef stock or low-sodium broth
Whipped cream and Cheddar-Jalapeno Biscuits, for serving

1
In a large bowl, cover the meat with the wine and add the garlic, sage and rosemary.
2
Cover with plastic wrap and let stand at room temperature for at least 2 hours or refrigerate overnight.
3
Using tongs, transfer the meat to a paper towellined plate; pat dry.
4
Strain the marinade through a fine sieve set over a bowl; reserve the wine and discard the garlic and herbs.
5
In a large enameled cast-iron casserole, heat the oil until shimmering.
6
Season the meat generously with salt and pepper and add half of it to the casserole in a single layer.
7
Cook over moderate heat, turning occasionally, until browned all over, 8 to 10 minutes.
8
Using a slotted spoon, transfer to a large plate; repeat with the remaining meat.
9
Add the mushrooms, celery, onions and carrots to the casserole and cook over moderately high heat, stirring occasionally, until softened and beginning to brown, about 10 minutes.
10
Add the reserved wine to the casserole and simmer until reduced by three-quarters, about 10 minutes.
11
Return the meat and any accumulated juices to the casserole along with the stock and return to a simmer.
12
Cover the casserole and cook over low heat until the meat is very tender, about 2 hours.
13
Ladle the brisket stew into bowls and top with a dollop of whipped cream.
14
Serve immediately, passing the Cheddar-Jalapeno Biscuits at the table.

1213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/4 pounds beef brisket, trimmed and cut into 1-inch pieces, One 750-milliliter bottle dry red wine, such as Pinot Noir, 10 garlic cloves, crushed, Sage leaves from 3 sprigs, and more.

Yes, Brisket-and-Mushroom Stew with Cheddar-Jalapeno Biscuits falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brisket-and-Mushroom Stew with Cheddar-Jalapeno Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions