Mushroom and Wine Beef Brisket

Erin Grunstein Recipe By
  • Cooking and Prep: 4 h
  • Serves: 10
  • Contains:

This recipe makes the most mouthwatering and delicious brisket, topped with mushrooms and braised in red wine and fresh rosemary.

Ingredients (16)

Main ingredients

Start Cooking

Marinate

  1. Mix together dry mustard, lemon zest, pepper, salt, soy sauce, one tablespoon olive oil, rosemary, thyme and garlic.

  2. Spread on brisket and let marinate for about an hour.

Cook the Brisket

  1. Preheat oven to 325 degrees Fahrenheit.

  2. Sear brisket on both sides on high heat for a few minutes per side.

  3. At the bottom of a large baking dish (that will fit the brisket), place the sliced onions. Top with seared brisket.

  4. Sauté mushrooms in remaining oil.

  5. In the meantime, add broth, wine, a few additional sprigs rosemary, tomato paste and bay leaves to the pan. Top with mushrooms.

  6. Bake covered for about three hours.

EMAIL
  • JM Kelley

    Mushroom and Wine Beef Brisket

    THE most amazing brisket!!

    In a family of brisket lovers, *this* is the new favorite! I made it for the 2nd day Succos, and there were no leftovers. Everyone wanted it again for Shabbos Succos, and again, no leftovers!! Thank you, this is an amazing recipe!! (Topping a 4-yr favorite Pesach brisket recipe)
    Posted by dahozho |November 15, 2019
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars of 1 total reviews
  • JM Kelley

    Mushroom and Wine Beef Brisket

    THE most amazing brisket!!

    In a family of brisket lovers, *this* is the new favorite! I made it for the 2nd day Succos, and there were no leftovers. Everyone wanted it again for Shabbos Succos, and again, no leftovers!! Thank you, this is an amazing recipe!! (Topping a 4-yr favorite Pesach brisket recipe)
    Posted by dahozho |November 15, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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