Brisket makes a great family-style meal on the weekends, especially at the holidays when you’re feeding a crowd, or having a large dinner party. The simplicity of searing this lean piece of meat and roasting it for several hours in the oven is truly amazing. The tender beef becomes easy to slice, but not too soft that it falls apart. I love roasting brisket with vegetables, and this time around I chose hearty wild mushrooms, to create a warm broth, that compliments the meat.
Brisket is a nice substitute at your holiday table, instead of turkey or ham and it is as satisfying as a roaring fire on a cold evening. I like to serve mine with a potato gratin, fresh mixed greens, wild rice, or macaroni & cheese. You won’t believe how deliciously easy this meal is to prepare.
2 1/2-3 pound beef brisket
4 cups wild mushrooms – Shiitake, Cremini, Chanterelle, Maitake or Oyster
2 teaspoons Herbs de Provence
1 clove garlic, peeled and minced
2 cups beef broth
1. Preheat oven to 325 degrees. In a Dutch-oven or large oven proof pot, add 1 tablespoon of oil and place over medium-high heat. Salt and pepper brisket on both sides and add it to pan. Sear brisket on both sides for 4 minutes.
2. Slice mushrooms and set aside. Remove brisket from pot and place on a plate. Add 2 teaspoons oil to pan and mushrooms, saute for 3 minutes.
3. Add Herbs de Provence and minced garlic, stir to combine. Continue to cook mushrooms for 1 minute.
4. Place brisket on top of mushrooms, fat side up. You want to fat to melt over meat when cooking, it adds moisture. Pour beef broth over top and place lid on the pot. Cook in oven to roast for 2 1/2 hours. If your meat is slightly larger, increase your cooking time by 15 minutes or so.
5. Remove meat from oven and place it on a serving platter. Ladle mushrooms and broth over top. Slice and serve family-style on table. Enjoy!