Ingredients Jump to Instructions ↓

  1. 1 oz 28g Dried porcini mushrooms

  2. 1 tablespoon 15ml Vegetable oil

  3. 4 lbs 1816g / 64oz Beef brisket - (to 5)

  4. 2 lbs 908g / 32oz Onions - thinly sliced (medium)

  5. 3 Garlic cloves - pressed

  6. 1 Reduced-sodium beef broth - (14 1/2 oz)

  7. 1 Bay leaf

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. 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.

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

  6. This recipe yields 6 servings.

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

  8. "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."


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