Braised Brisket and Creamy Wild Mushrooms
Provided by: Tyler Florence
- 4 large garlic cloves, smashed
- 1/2 teaspoon kosher salt, plus more for seasoning
- 4 sprigs fresh rosemary, needles striped from the stem and chopped
- 1/4 cup extra-virgin olive oil
- 1 beef brisket, first-cut (4 pound)
- freshly ground black pepper
- 4 large carrots, cut in 3-inch chunks
- 3 celery stalks, cut in 3-inch chunks
- 3 large onions, halved
- 2 cups dry red wine
- 1 (16-ounce) can whole tomatoes, hand-crushed
- 1 handful fresh flat-leaf parsley
- 1/2 bunch thyme
- 3 bay leaves
- 1/4 cup all-purpose flour
- 1 pound mixed wild mushrooms (oyster, portabello, crimini, shitake), quartered
- 3 cloves garlic
- 3 tablespoons horseradish
- 1/2 cup sour cream
- 1 cup brisket stock (strained brisket jus)
- 4 sprigs of thyme
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 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; toss in 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 some of the excess fat.
- Meanwhile, prepare the mushrooms. Heat up a large saut? 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.