Beef Brisket with Shiitake Mushrooms and Red Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The slow cooker does its best work as it simmers beef brisket to extreme tenderness with mushrooms and onions in red wine. Ingredients:
1 (3-pound) boneless beef brisket |
3/4 teaspoon salt, divided |
3/4 teaspoon freshly ground pepper, divided |
2 tablespoons vegetable oil |
2 small onions, thinly sliced |
1/2 pound fresh shiitake mushrooms, stems removed |
1/2 cup dry red wine |
1/2 cup beef consomm |
1/4 cup ketchup |
1 teaspoon prepared horseradish |
1 large garlic clove, minced |
2 tablespoons all-purpose flour |
2 tablespoons water |
Directions:
1. Trim excess fat from brisket. Rub brisket with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown brisket on both sides in hot oil in a large skillet over medium-high heat.
2. Place half of onion slices in bottom of a 6-quart electric slow cooker. Top with mushrooms. Combine red wine and next 4 ingredients; stir well. Drizzle half of red wine mixture over mushrooms; top with brisket. Place remaining half of onion slices on top of brisket. Drizzle with remaining red wine mixture. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 9 hours.
3. Remove meat to a serving platter; keep warm. Remove vegetables with a slotted spoon; set aside. Reserve 2 cups liquid in slow cooker.
4. Stir together flour and water until smooth; stir into reserved liquid. Cover and cook on HIGH 15 to 20 minutes. Add vegetables, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well. Serve wine sauce over brisket.
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