Braised Brisket And Creamy Wild Mushrooms Recipes

BRAISED BRISKET AND CREAMY WILD MUSHROOMS

Steps:

• PREPARE THE ROAST:.
• Preheat oven to 325°F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated.
• Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
• Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
• Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; the parsley, thyme and bay leaves.
• Cover the pan tightly with aluminum foil and transfer to the oven.
• Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes.
• Strain the stock and spoon out the excess fat.
• PREPARE THE MUSHROOMS:.
• Meanwhile, prepare the mushrooms. Heat up a large sauté pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme.
• Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon.
• When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
• To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
• SUGGESTIONS:.
• As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
• These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
• Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
• The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
• Derf's Recipe #24584 Apricot Carrots.
• Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).

SAUTEED WILD MUSHROOMS WITH MUSHROOM RAVIOLI

Steps:

• In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

BEEF BRISKET, WILD MUSHROOM RECIPE

Steps:

• in med bowl, combine dried porcini mushrooms and boiling water. let soak 20 min. with spoon, remove mushrooms from water; coarsely chop. strain soaking liquid through fine-mesh sieve; reserve liquid and sandy solids. preheat oven to 325 in lg wide bottomed dutch oven or oven safe saucepot, heat 3 tbl oil on med-high heat until hot. season brisket all over with 1 tsp salt and 1/2 tsp pepper. add brisket to pot; cook 6-7 min or until browned on both sides, turning over once. transfer brisket to lg plate. to same pot, add onions and 1/4 tsp salt. cook 3-5 min or until browned, stirring frequently. add vinegar. cook 1 min or until reduced, scraping up browned bits with wooden spoon. sprinkle in flour; cook 1 min, stirring to pot, add chopped porcinis, reserved soaking liquid, broth, thyme, brisket and 1/2 cup water. heat to boiling on high. cover and place in oven. cook 3-3 1.2 hours or until brisket is very tender. remove and discard thyme. skim and discard any fat. meanwhile, in 12 inch skillet, heat remaining 4 tbl oil on med-high. add sliced mushrooms and 1/2 tsp salt. cook 15 min or until browned and tender, stirring occasionally. off heat, add parsley, tossing to combine. to serve, thinly slice brisket and return to pot, pouring cooking liquid over meat. serve topped with mushrooms.

BRAISED BRISKET WITH MUSHROOM ONION GRAVY

Steps:

• 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.
• Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
• Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
• Preheat the oven to 400 degrees.
• 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.
• Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
• Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
• Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
• 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.
• Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
• 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.
• Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
• Transfer the meat to a platter and tent with foil.
• 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.
• Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.