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Meat
Easy
6 Servings
Allergens 
No Allergens specified
5 Hours, 30 Minutes
Diets
Brisket is a true holiday staple. For this recipe, I tried swapping red wine for white wine and I love how it came out!
3-to-4-pound brisket
vegetable oil
salt
pepper
1 Vidalia onion, thinly sliced
2 shallots, thinly sliced
6 cloves crushed garlic or 6 cubes Gefen Frozen Garlic
2 cups baby bella and oyster mushrooms
2 cups white wine, such as Baron Herzog Chenin Blanc
2 cups beef or chicken stock, such as Manischewitz Broth
fresh thyme leaves
Let the brisket sit out and come to room temperature (one hour). Rub the brisket with oil and season with salt and pepper.
In a hot, heavy pot, sear the seasoned brisket on both sides (about four minutes per side). Set aside the brisket.
In the same pan over medium heat, add one tablespoon oil, onion, shallots, and garlic. Season with salt and pepper.
When that turns golden (about four to five minutes), add in baby bella and oyster mushrooms.
When the mushrooms start to soften, raise the flame to high and deglaze the pan with two cups white wine. Once it comes to a boil, let it reduce on low for five minutes.
Add in two cups beef or chicken stock. Nestle the brisket back in and top with fresh thyme leaves.
Cover and place it in the oven on 300 degrees Fahrenheit for four hours (until fork tender). Every hour, spoon some sauce over the meat.
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