Brisket is a true holiday staple. For this recipe, I tried swapping red wine for white wine and I love how it came out!
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.
– ask the butcher for a brisket with a thin layer of fat on top
– look for a brisket with good marbling (thin white strips of fat running through)
– let the brisket fully cook before slicing and then nestle it back in the sauce
– I like to serve with some fresh lemon zest and chopped parsley for freshness and a hint of acid from the zest