Brisket is a true holiday staple. For this recipe, I tried swapping red wine for white wine and I love how it came out!
White Wine Mushroom Brisket
Recipe By Jessica Beren
- Cooking and Prep: 5.5 h
- Serves: 6
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No Allergens
Ingredients (11)
White Wine Mushroom Brisket
Start Cooking
Prepare the White Wine Mushroom Brisket
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Let the brisket sit out and come to room temperature (one hour). Rub the brisket with oil and season with salt and pepper.
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In a hot, heavy pot, sear the seasoned brisket on both sides (about four minutes per side). Set aside the brisket.
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In the same pan over medium heat, add one tablespoon oil, onion, shallots, and garlic. Season with salt and pepper.
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When that turns golden (about four to five minutes), add in baby bella and oyster mushrooms.
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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.
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Add in two cups beef or chicken stock. Nestle the brisket back in and top with fresh thyme leaves.
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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.
Tip:
Brisket tips:
- 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
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