Braised Brisket with Mushrooms

From Cook's Country | December/January 2012

Why this recipe works:

Too often, braised beef brisket yields bland, chalky meat that shreds rather than slices. Cutting the brisket in half and cooling it in the braising liquid allowed it to soak up some of the liquid it lost during cooking, leading to a moister, more sliceable texture. Mushrooms were a great… read more

Too often, braised beef brisket yields bland, chalky meat that shreds rather than slices. Cutting the brisket in half and cooling it in the braising liquid allowed it to soak up some of the liquid it lost during cooking, leading to a moister, more sliceable texture. Mushrooms were a great accompaniment to the brisket, but the slices disintegrated in the course of lengthy cooking and no matter how many we added, we couldn’t achieve the depth of mushroom flavor we sought. Quartered, rather than sliced, mushrooms held their shape better during cooking, and adding dried porcini boosted the mushroom flavor.

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Serves 8 to 10

Flat-cut brisket is easier to find and more uniform in texture than point cut.

Ingredients

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