French Onion Portobello Brisket Recipes

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FRENCH ONION PORTOBELLO BRISKET



French Onion Portobello Brisket image

I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 9 servings.

Number Of Ingredients 9

1 fresh beef brisket (4 pounds)
1-3/4 cups sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 can (10-1/2 ounces) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 teaspoon coarsely ground pepper
Fresh sage, optional

Steps:

  • Place brisket in a 5-qt. slow cooker. , In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well. , Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage., Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 301 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 324mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein. Diabetic Exchanges

FRENCH ONION PORTOBELLO BRISKET



French Onion Portobello Brisket image

Make and share this French Onion Portobello Brisket recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 10h20m

Yield 9 serving(s)

Number Of Ingredients 9

1 (4 lb) beef brisket
1 3/4 cups sliced baby portabella mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 tablespoons butter
1 (10 1/2 ounce) can condensed French onion soup
1/4 cup dry white wine or 1/4 cup beef broth
1/2 teaspoon fresh coarse ground black pepper
fresh sage

Steps:

  • Cut brisket in half; place in a 5 qt slow cooker.
  • In a saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp-tender.
  • Add in the soup, wine, and pepper; mix well.
  • Pour mushroom mixture over beef.
  • Cover and cook on LOW for 8-10 hours or until meat is tender.
  • Garnish with sage, if desired.

Nutrition Facts : Calories 356.8, Fat 17.8, SaturatedFat 6.9, Cholesterol 131.8, Sodium 315.4, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 42.9

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES



Brisket with Portobello Mushrooms and Dried Cranberries image

Categories     Beef     Fruit     Mushroom     Braise     Hanukkah     Passover     Rosh Hashanah/Yom Kippur     Cranberry     Brisket     Red Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Steps:

  • Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
  • Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
  • Transfer sliced brisket and sauce to platter and serve.

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Calories 979 per serving
  • Preheat the oven to 350°F. Pat the brisket dry with paper towels; season liberally with salt and pepper. Heat the oil in a large, wide Dutch oven or roasting pan over medium-high heat. Sear the brisket, turning as needed until completely golden brown, 20 to 25 minutes. Transfer to a sheet pan.
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  • The next day, remove the brisket from the pot and slice it against the grain into ¼-inch slices. Return the meat to the pot and warm over medium heat; adjust seasoning with salt. Garnish with chopped parsley and chives before serving.

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Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. —Aysha Schurman, Ammon, Idaho. I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble …
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Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up. —Aysha Schurman, Ammon, Idaho —Aysha Schurman, Ammon, Idaho Apr 19, 2021 - I use this recipe when I go to winter potlucks and want something everyone will love.
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