Name: Braised Brisket Recipe
Total time: 228 min
Yield: 8
Cuisine: Dutch

Protein

Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

Zinc

Vitamins & Minerals

This brisket is braised low and slow with red wine and has an added umami punch from porcini mushrooms. Get the recipe at tasting table. 

How to make Braised Brisket Recipe

Tasting Table Staff

Crawler

Dutch

<p>This brisket is braised low and slow with red wine and has an added umami punch from porcini mushrooms. Get the recipe at tasting table. </p>

Non Vegetarian

Dried porcini mushrooms

Boiling water

Olive oil

One brisket

Kosher salt and freshly ground black pepper,  to taste

Garlic cloves,  peeled and halved

Bay leaves

Yellow onions,  thinly sliced

Rosemary

Tomato paste

Red wine

Chicken stock

Chopped parsley,  for garnish

Preheat the oven to 325. In a small bowl, cover the dried porcini mushrooms with the boiling water. Weigh them down with a plate to fully submerge them and let sit until rehydrated, 15 minutes. Drain the mushrooms, reserving the soaking liquid, and set both aside.

step 1

In a large dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.

step 2

Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.

step 3

Add the reserved porcini liquid and the wine, and bring to a simmer. Cook until the liquid has nearly completely evaporated, 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2 to 3 hours.

step 4

Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through. Transfer to a platter and garnish with chopped parsley, then serve.

step 5

Tasting Table

Braised Brisket