Braised Beef Brisket with Onions, Mushrooms, and Balsamic
Filed under
Beef
Prep: 25 min | Cook: 180 min | Servings: 6
Recipe courtesy Anne Burrell. Serves 6 to 8.
Inactive prep: 20 minutes.
Ingredients
- Olive oil, extra-virgin
- 1 Beef brisket, 5-pound
- Kosher salt
- 1/4 lb Bacon, slab, skin removed and reserved, cut into lardons
- 3 Onion, large, thinly sliced
- 3 rib Celery, thinly sliced on the bias
- 4 clove Garlic, smashed and finely chopped
- 1 lb Cremini mushroom, stemmed and finely sliced
- 2 cup Balsamic vinegar
- 3 cup Chicken stock, 3 to 4 cups
- 4 Bay leaf
- 1 bunch Thyme, fresh, bundled
- 1 bunch Chives, fresh, finely chopped, for garnish
Directions
- Coat a large roasting pan with olive oil over high heat. Season the brisket generously with salt and brown well on both sides. Remove and reserve.
- Preheat the oven to 375 degrees F.
- Lower the heat to medium, discard the excess oil, and add the bacon and reserved skin with a little more oil. Cook, stirring occasionally, until crispy and it has released a lot of fat. Add the onions and celery, season with salt and cook until very soft and aromatic, 7 to 8 minutes. Add the garlic and cook 2 to 3 minutes. Add the mushrooms and cook until soft and wilted.
- Add the balsamic vinegar and reduce it by half. It will taste very vinegary; that's OK. Season with salt, if needed. Lay the brisket on top of the vegetables and add chicken stock until it just covers the brisket. Add the bay leaves and thyme.
- Cover with foil and roast for 1 hour. Turn the brisket over and add more stock if the level has reduced. Cover and roast another hour. Remove the foil and roast 30 minutes more.
- Transfer the brisket to a cutting board, cover with foil, and let rest 20 minutes. Skim the fat from the cooking liquid; if the vegetables are swimming, reduce the liquid on the stovetop over medium-high heat. You want the sauce soupy. Taste and reseason if needed.
- Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkled with chopped chives.