-
1
Preheat the oven to 300F.
-
2
Put the olive oil in a roasting pan or a large, ovenproof saute pan and place over high heat.
-
3
Season the brisket generously with salt and pepper.
-
4
When the oil is hot, gently sear the meat on all sides until good and golden brown.Remove meat from the pan and set aside on a serving platter.
-
5
Add the garlic, onion, carrot, and celery to the pan and cook for 2 minutes, still on high heat.
-
6
Add the rosemary and a bit more salt and pepper.
-
7
Add the butter and cook until melted.
-
8
Lower the heat to medium and sprinkle in the flour.
-
9
Cook for 2 minutes, stirring constantly.
-
10
Add the red wine, raise the heat to high, and cook for 2 minutes, scraping the bottom of the pan so the ingredients do not stick.
-
11
Add the tomatoes, crushing them a bit with your handsyes, your handsas you put them into the pan.
-
12
Add the chicken stock and the quartered button mushrooms, and stir everything around in the pan.
-
13
Add porcini mushrooms (sliced, if the pieces are very large) along with their soaking liquid.
-
14
Return the brisket to the pan and cover with the lid or aluminium foil.
-
15
Place in the oven and braise gently for 2 to 3 hours, checking occasionally to make sure the liquid is not boiling.
-
16
The meat should be very tender, almost falling off the bone, and the sauce will have thickened slightly.
-
17
Turn off the heat, but leave the pan undisturbed inside the oven for 30 minutes.
-
18
Remove the meat to a cutting board, slice across the grain into thin slices, and arrange on a serving platter.
-
19
Garnish with the sauce and vegetables from the pan and serve.
