Braised Brisket With Mushrooms (America's Test Kitchen) Recipe

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Braised Brisket With Mushrooms (America's Test Kitchen)
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Ingredients
14
Count
Nutrition
444
Calories
Total time
410
Minutes
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Ingredients:

Directions:

  1. Put oven rack in middle position and heat oven to 300 degrees.
  2. Pat brisket dry, prick all over fatty side with fork, and cut into 2 roasts (important for liquid reabsorption later). Season with salt and pepper.
  3. Use 2 skillets to brown both roasts at once. Heat oil in 12-inch skillets over medium-high heat until just smoking. Brown roasts on both sides (10-14 minutes). Transfer fat side up to a single 13 by 9-inch baking dish.
  4. Meanwhile, microwave 3/4 cup water and porcini in covered bowl until steaming (1 minute). Let sit until softened (5 minutes). Drain porcini through strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
  5. Scrape browned bits from roasts into single skillet, and pour off all but 1 tablespoon fat. Add mushrooms and 1/4 teaspoon salt and cook medium-high until liquid evaporates and mushrooms are golden brown (8 minutes).
  6. Add onions and sugar, and cook until browned (8-10 minutes).
  7. Add flour, garlic, and thyme, and cook until golden and fragrant (1 to 2 minutes).
  8. Slowly whisk in broth, wine, 1/2 cup reserved porcini liquid, reserved porcini, and bay leaves, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, about 8 minutes.
  9. Pour sauce over roasts and cover dish tightly with aluminum foil. Bake until tender and fork inserted into meat meets no resistance, 41/2 to 5 hours.
  10. Let brisket cool in dish at room temperature, uncovered, for 1 hour, flipping halfway through cooling. Discard bay leaves. (Cooled brisket can be refrigerated in sauce for 2 days; reheat gently, covered, in 300-degree oven for 1 hour before proceeding with next step.).
  11. Transfer roasts to carving board. Strain sauce through fine-mesh strainer into fat separator; reserve mushrooms. Let liquid settle, then pour into bowl. Stir vinegar into sauce and microwave until warm, 30 to 60 seconds.
  12. Slice roasts against grain into 1/4-inch slices and return to dish with mushrooms. Pour 11/2 cups sauce over meat. Serve with remaining sauce.
  13. (Refrigerate sliced brisket in sauce for up to 3 days; reheat meat in sauce.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 444.28 Kcal (1860 kJ)
Calories from fat 219.28 Kcal
% Daily Value*
Total Fat 24.36g 37%
Cholesterol 136.73mg 46%
Sodium 235.4mg 10%
Potassium 949.47mg 20%
Total Carbs 9.24g 3%
Sugars 2.11g 8%
Dietary Fiber 1.45g 6%
Protein 44g 88%
Vitamin C 2.9mg 5%
Iron 4.8mg 26%
Calcium 46.6mg 5%
Amount Per 100 g
Calories 135.31 Kcal (567 kJ)
Calories from fat 66.78 Kcal
% Daily Value*
Total Fat 7.42g 37%
Cholesterol 41.64mg 46%
Sodium 71.69mg 10%
Potassium 289.17mg 20%
Total Carbs 2.82g 3%
Sugars 0.64g 8%
Dietary Fiber 0.44g 6%
Protein 13.4g 88%
Vitamin C 0.9mg 5%
Iron 1.5mg 26%
Calcium 14.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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