Brisket with Mushrooms

In small bowl, pour boiling water over porcini mushrooms; let stand 30 minutes.

With slotted spoon, remove porcini, reserving mushroom liquid. Rinse mushrooms to remove any grit, then chop. Strain liquid through sieve lined with paper towels; set aside.

Preheat oven to 325 degrees F. In 8-quart Dutch oven, heat oil over medium-high heat until very hot. Add brisket and cook until browned, about 10 minutes. Transfer brisket to platter; set aside. Add onions to Dutch oven and cook over medium heat, stirring occasionally, until lightly browned, about 15 minutes. Stir in garlic and cook 30 seconds. Stir in flour and cook, stirring until golden brown, about 2 minutes.

Return brisket to Dutch oven. Stir in porcini mushrooms, mushroom liquid, shiitake and white mushrooms, broth, wine, brandy, sage leaves, bay leaf, thyme, salt, pepper, and 2 tablespoons parsley. Heat to boiling over high heat. Cover and place in oven. Bake until brisket is tender, about 2 hours 30 minutes.

Transfer meat from Dutch oven to warm platter; let stand 15 minutes. Skim and discard fat from liquid in Dutch oven. Discard sage leaves and bay leaf. Heat liquid in pot to boiling over high heat. Reduce heat to medium; cook, uncovered, until thickened, about 15 minutes.

Slice brisket thinly across the grain. Stir remaining 2 tablespoons parsley into brisket liquid. Spoonsome over meat; pass remaining liquid separately. Makes 10 main-dish servings.

Nutritional information is based on one serving.