Brisket With Mushrooms

Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature.

Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more.

Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit.

Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board.

Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams Net Carbs: 6 grams Fiber: 1.5 grams Protein: 66 grams Fat: 68 grams Calories: 921 Description:

"A small handful of dried mushrooms add lots of flavor to this traditional dish. If you are a real mushroom fan, add a cup of sliced sauteed mushrooms just before serving."