This recipe makes the most mouthwatering and delicious brisket, topped with mushrooms and braised in red wine and fresh rosemary.
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Mix together dry mustard, lemon zest, pepper, salt, soy sauce, one tablespoon olive oil, rosemary, thyme and garlic.
Spread on brisket and let marinate for about an hour.
Preheat oven to 325 degrees Fahrenheit.
Sear brisket on both sides on high heat for a few minutes per side.
At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket.
Sauté mushrooms in remaining oil.
In the meantime, add broth, wine, a few additional sprigs rosemary, tomato paste and bay leaves to the pan. Top with mushrooms.
Bake covered for about three hours.