Brisket With Mushroom-And-Onion Gravy Recipe

Name: Brisket With Mushroom-And-Onion Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 1 tablespoon garlic powder; 2 1/2 teaspoons freshly ground black pepper; 1 teaspoon onion powder; 1 (5-lb.) beef brisket, trimmed; 1 (1-oz.) package dried porcini mushrooms; 2 cups boiling water; 2 tablespoons olive oil; 2 cups reduced-sodium beef broth; 12 garlic cloves, smashed; 2 large carrots, cut into 1-inch pieces; 2 fresh thyme sprigs; 1/4 bunch fresh flat-leaf parsley; 3 large yellow onions; 6 tablespoons butter, divided; 1 pound whole cremini mushrooms, quartered; 2 1/2 tablespoons cornstarch; Garnish: coarsely chopped fresh flat-leaf parsley

Servings: persons

2 tablespoons kosher salt
1 tablespoon garlic powder
2 1/2 teaspoons freshly ground black pepper
1 teaspoon onion powder
1 (5-lb.) beef brisket, trimmed
1 (1-oz.) package dried porcini mushrooms
2 cups boiling water
2 tablespoons olive oil
2 cups reduced-sodium beef broth
12 garlic cloves, smashed
2 large carrots, cut into 1-inch pieces
2 fresh thyme sprigs
1/4 bunch fresh flat-leaf parsley
3 large yellow onions
6 tablespoons butter, divided
1 pound whole cremini mushrooms, quartered
2 1/2 tablespoons cornstarch
Garnish: coarsely chopped fresh flat-leaf parsley

1
Stir together first 4 ingredients. Rub mixture over both sides of brisket. Place brisket in a parchment paper-lined jelly-roll pan; cover and chill 8 hours.
2
Let brisket stand at room temperature 30 minutes. Preheat oven to 325u00b0. Soak dried porcini mushrooms in 2 cups boiling water 10 minutes.
3
Meanwhile, cook brisket in hot oil in a large Dutch oven 4 minutes on each side or until browned. Add broth, next 4 ingredients, porcini mushrooms, and mushroom soaking liquid to Dutch oven. Cut 1 onion into wedges, and add to Dutch oven. Place a piece of parchment paper directly on brisket, and cover Dutch oven with a tight-fitting lid.
4
Bake at 325u00b0 for 4 hours or until brisket is fork-tender. Let stand, covered with parchment and lid, in Dutch oven at room temperature for 30 minutes. Discard parchment paper.
5
Meanwhile, thinly slice remaining 2 onions. Melt 2 Tbsp. butter in a large skillet over medium heat. Add onion slices, and cook, stirring occasionally, 15 minutes or until golden and tender. Remove from skillet.
6
Increase heat to medium-high; melt 2 Tbsp. butter in skillet. Add cremini mushrooms, and saute 8 minutes or until browned and tender. Remove cremini mushrooms from skillet; add to onion mixture.
7
Remove brisket to a cutting board, and slice across the grain. Transfer slices to a serving platter, and cover loosely to keep warm. Pour cooking liquid through a fine wire-mesh strainer into a medium saucepan; discard solids. Bring liquid to a boil over medium-high heat. Stir in onion-mushroom mixture, and cook, stirring occasionally, 5 minutes.
8
Melt remaining 2 Tbsp. butter in a small saucepan over medium-high heat; add cornstarch, and whisk until smooth. Cook mixture, whisking constantly, 30 seconds. Add cornstarch mixture to gravy; whisk to combine. Bring gravy to a boil, whisking occasionally. Cook gravy, whisking constantly, 1 minute. Remove from heat; season to taste with kosher salt and freshly ground black pepper. Serve gravy over brisket.
9
Note: We tested with Swanson 50% Less Sodium Beef Broth.

1971

kcal

Calories

150

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 tablespoons kosher salt, 1 tablespoon garlic powder, 2 1/2 teaspoons freshly ground black pepper, 1 teaspoon onion powder, and more.

Yes, Brisket With Mushroom-And-Onion Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket With Mushroom-And-Onion Gravy

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