Braised Brisket with Mushrooms
Dry meat and wan mushroom flavor can ruin what should be a tender, flavorful winter classic.
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 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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