Melt-in-Your-Mouth Beef Brisket: A Mouthwatering Recipe
Ah, the aroma of tender and succulent beef brisket! Slow cooked until it’s fall-apart tender, then smothered in a rich and savory mushroom wine sauce. Just thinking about it makes my mouth water. If you’re a fan of braised dishes, this recipe is a must-try.
Not only is this beef brisket in mushroom wine sauce recipe really easy to make, but it’s also incredibly versatile. It’s perfect for weeknight family dinners, casual dinner parties, and even elegant holiday meals. Plus, you can easily adapt the recipe to match your taste preferences or dietary restrictions.
In this article, I’m going to take you step-by-step through the process of making this delectable beef brisket with mushroom wine sauce. From the ingredient list to the make-ahead tips, I’ll cover everything you need to know to make this dish a success.
So grab your apron and let’s get started on this culinary adventure together!
Why You’ll Love This Recipe
Are you tired of making the same old boring brisket recipes? Well, look no further because this beef brisket in mushroom wine sauce recipe will change your taste buds forever. There are so many reasons why I love this recipe, and I’m sure you will too.
Firstly, the combination of braised beef and mushrooms is a match made in heaven. The rich flavor of the mushrooms complements the tender and juicy beef brisket perfectly. Secondly, the wine braised brisket is slow cooked to perfection, allowing all the flavors to meld together for a mouthwatering result.
Not only is this recipe delicious, it’s also very versatile. You can easily substitute or add different types of mushrooms to create a unique flavor profile or try it with wild mushrooms for an earthy twist. And if you’re not a fan of beef brisket, you can use pulled beef or even braised beef tenderloin or flank steak.
Another reason why I love this recipe is because it’s easy to make with minimal ingredients required. Let’s face it, no one wants to spend hours in the kitchen cooking up a storm. This recipe allows you to create a gourmet meal without breaking a sweat.
Lastly, this meaty treat pairs well with a range of sides from roasted vegetables to creamy mashed potatoes. You can never go wrong with hearty comfort food that is perfect for any meal, be it Sunday supper or a special occasion.
In conclusion, whether you’re an experienced chef or just starting out in the kitchen, this beef brisket in mushroom wine sauce recipe is sure to impress your guests or family members. So what are you waiting for? Try your hand at this recipe and let your taste buds do the talking.
Ingredient List
Here is a list of all the ingredients you’ll need to make this mouth-watering beef brisket in mushroom wine sauce. Don’t worry, everything can be easily found in your local grocery store!
Here are the ingredients:
- 5 lbs beef brisket, fat removed and coarsely ground pepper (1 tablespoon)
- 1 large onion, sliced into 3 slices
- 5 garlic cloves, minced (1 tablespoon)
- 2 tbsp olive oil
- 1 oz dried porcini mushrooms
- 2 cups boiling water
- 2 tbsp unsalted butter
- 8 oz finely diced wild and domestic mushrooms
- 1 cup beef broth
- 1 tsp kosher salt and ground black pepper to taste
- 2 large thyme sprigs
- 3/4 cup dry red wine such as a dry Riesling or Pinot Noir
- 2 tsp Dijon mustard
- 2 tbsp cold water
- 1 tbsp cornstarch.
These ingredients will help you create the perfect beef brisket in mushroom wine sauce, which is perfect for any occasion. Make sure to have everything before starting the recipe, so that there won’t be any interruptions or stalls.
The Recipe How-To
Preheat oven and soak dried porcini mushrooms
First, preheat your oven to 350°F. Then, take a small bowl and soak 1⁄2 ounce of dried porcini mushrooms in 1 cup of boiling water for 20-30 minutes.
Prepare beef brisket
While the mushrooms are soaking, prepare the beef brisket. Begin by trimming the fat off a 5 lbs beef brisket. After you have removed the excess fat as much as possible, season the brisket with kosher salt and groarsely ground pepper (1 tablespoon).
Sauté onions and mushrooms
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 large sliced onion to the pot and cook until softened, about 5 minutes. Next, add 3 sliced garlic cloves and sauté for another minute. Finally, add the 8 oz sliced mushrooms, both soaked and fresh (finely diced), to the pot and season them with 1 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Cook until all the mushrooms have released their liquid, about 10 minutes.
Add beef brisket
Pushing vegetables to one side of the pot, add the seasoned beef brisket to the cleared side of the pot. Sear until browned on all sides, turning every few minutes for about 12-15 minutes.
Make mushroom wine sauce
Remove pot from heat and pour in 2 cups of red wine to deglaze it. Then add enough beef broth (about 4 cups) to cover most of the meat but not completely submerge it. Make sure that both meat and vegetables are in one layer before putting it into the oven.
Cover it with its lid, move it into the pre-heated oven that we set up at the beginning and cook it for 4 to 5 hours, or until fully cooked and tender.
Thicken the sauce
Once done, remove the braised brisket and set it aside on a separate dish to rest. Strain the wine braised mushroom mixture in a colander, reserving both the liquid and vegetables separately.
Return the cooking liquid onto medium-high heat and reduce it into a sauce. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of Dijon mustard with some cold water until smooth. Pour this mixture into the pot with the thickened sauce, whisking constantly for about 2 minutes.
Serve hot and enjoy
Slice or pull beef brisket apart using 2 forks. Serve with warm sauce and store leftovers in your refrigerator up to 4 days or freeze for later uses.
Substitutions and Variations
If you’re looking to change things up with this beef brisket in mushroom wine sauce recipe, there are a few substitutions and variations you can try.
Firstly, if you don’t have access to dried porcini mushrooms, you can use other types of dried mushrooms or fresh ones that are in season. You may also try using other meat cuts, such as braised beef tenderloin or flank steak instead of the beef brisket.
If you’re not a fan of red wine, you may use other types of wine like a dry Riesling or Chardonnay. Just keep in mind that sweet wines may alter the taste of the dish.
For a vegetarian version, replace the beef broth with vegetable broth and omit the beef brisket. Instead, you may use sliced portobello or cremini mushrooms as a meaty substitute.
If you are watching your fat intake but still want a rich flavor, consider using low-fat options such as vegetable oil instead of butter or cream of mushroom soup instead of heavy cream.
Finally, consider adding different herbs or spices to the mix for some added flavor. Rosemary, thyme, and bay leaves go well with beef dishes while cumin and coriander give an earthy twist.
Be creative with your substitutions and variations to bring out your own unique spin on this tasty recipe!
Serving and Pairing
Once your beef brisket in mushroom wine sauce is cooked to perfection, it’s time to serve up this delicious dish. The braised brisket mushrooms and flavorful wine sauce will tantalize your senses and leave you craving for more.
For a hearty meal, I suggest slicing the beef brisket against the grain into thick slices and ladling generous amounts of the mushroom wine sauce over it. I like to serve it with fluffy mashed potatoes or creamy polenta, which pairs well with the rich and indulgent flavors of the dish.
When it comes to pairing wine, the red wine braised brisket in mushroom sauce recipe pairs best with dry red wines such as a bold Cabernet Sauvignon or Syrah/Shiraz. For those who prefer white wine, a dry Riesling would be an excellent choice.
If you’re looking for a non-alcoholic beverage option to pair with this dish, I recommend serving sparkling water with a slice of lemon or lime to quench your thirst between bites.
Overall, this delicious beef brisket in mushroom wine sauce recipe is perfect for a cozy night in or for entertaining guests over a warm and comforting meal. So grab a glass of your favorite wine and enjoy!
Make-Ahead, Storing and Reheating
This beef brisket in mushroom wine sauce recipe is perfect for making ahead of time. In fact, it can actually be more flavorful if it’s allowed to sit in the fridge for a day or two. To make ahead, simply prepare the recipe as written, let it cool to room temperature, and then store it in an air-tight container in the refrigerator.
When you’re ready to serve the beef brisket, you have a few options. You can either reheat it in the oven or on the stove. If you reheat it in the oven, preheat your oven to 350°F and transfer the beef brisket and the mushroom wine sauce to an oven-safe baking dish. Cover with foil and bake for 20-30 minutes, or until heated through.
If you choose to reheat on the stove top, heat a large skillet over medium-high heat. Add the beef brisket and mushroom wine sauce to the skillet and stir occasionally until heated through, about 10-15 minutes.
If you have any leftovers, store them in an air-tight container in the refrigerator for up to 3 days. To reheat again, simply follow one of the methods outlined above.
Overall, this beef brisket in mushroom wine sauce recipe is perfect for those who want a delicious meal that can be made ahead of time and reheated easily without sacrificing flavor or quality.
Tips for Perfect Results
To ensure that your beef brisket with mushroom wine sauce recipe comes out perfectly every time, here are some tips to follow:
1. Use Quality Ingredients
When cooking with a small list of ingredients as this recipe requires, each ingredient will play an important role in the overall taste and texture of the dish. Therefore, it’s crucial to make sure you’re utilizing fresh and high-quality products.
2. Don’t Skip the Browning Step
The browning process may seem tedious, but it adds a lot of flavor to the beef brisket, providing it with a beautiful crust and searing in juices. Skipping this step will result in a less complex and flavorful dish.
3. Add Time for Slow Cooking
Cooking low and slow is the key to tender and juicy cuts of meat. This recipe calls for hours of slow cooking until the beef easily shreds apart with a fork. The reward is unmatched flavor complexity and rich textures.
4. Utilize Your Mushrooms Well
The mushrooms used in this recipe aren’t just for decoration; they add deep flavors that complement the beef brisket beautifully. Using only one type of mushroom will work well, but mixing varieties can yield tremendous depths in flavor.
5. Customize Your Wine Pairing
When cooking with wine, choosing a complementing type is essential. Most people use dry red wines like Cabernet Sauvignon, Merlot or Zinfandel, which work incredibly well when paired with this dish’s bold flavors, but you can use any red wine you prefer if it pairs well in your palate.
By following these simple steps, your braised beef brisket with mushroom wine sauce recipe will turn out divine every single time!
FAQ
Now that you have learned how to make this delicious beef brisket in a mushroom wine sauce recipe, you may still have some lingering questions. In this FAQ section, I will address some common concerns and inquiries about the cooking process, possible substitutions or variations, and other relevant information. So, let’s clear up any doubts and get cooking!
What is the secret to juicy brisket?
When preparing brisket, we utilize cherry or apple wood from the Northwest and cook it at a temperature of 250 degrees Fahrenheit (F). This ensures that the connective tissue breaks down and results in a tender and juicy flavor with some of the intramuscular fat being rendered.
What wine goes best with beef brisket?
When it comes to pairing wine with Beef Brisket, you don’t want to choose a red wine that is too strong or overbearing, as it could drown out the tender meaty flavor. Instead, wines with soft tannins, high acidity, and a subtle smokiness should be your go-to choices. Montepulciano, Ribera del Duero, Syrah, and Rosso Conero are some excellent options to try that will beautifully complement the delectable flavors of Beef Brisket.
What wine is best with mushroom?
When it comes to pairing your mushroom dish with the perfect wine, fuller bodied wines like nebbiolo, cabernet sauvignon, zinfandel, syrah, pinot noir or a barrel-aged chardonnay work best. These flavorful wines perfectly complement the earthy and hearty flavors of shiitake, portabella, porcini and morel mushrooms.
What wine is best for creamy mushroom sauce?
When it comes to pairing wines with a dish that has a fruity flavor, you can’t go wrong with a Pinot Noir from the New World, a Merlot, or a young Tempranillo. These wines will complement the flavors of the dish nicely. For lighter dishes, a dry Riesling is a good choice, while a semi-dry Riesling is preferred for dishes that contain soy sauce.
Bottom Line
In conclusion, this beef brisket in a mushroom wine sauce recipe is a must-try for all the meat lovers out there. It’s an excellent meal full of flavors and aromas that will melt in your mouth, leaving you wanting more.
The recipe is quite flexible and allows for variations according to individual preferences. Whether you decide to go with wild mushrooms or porcini mushrooms, you won’t be disappointed as both add a special touch to the dish.
The dish can also be paired in different ways. I would suggest going with red wines like dry Riesling or any other dry wine, which would complement and bring out the best flavors in the meat.
This recipe is perfect for all occasions – from small family dinners to large gatherings. Plus, it’s easy to prepare and store, making it a great choice for meal prepping.
So why not give this recipe a try? With its warm and hearty taste, it is sure to please any guest, leaving fond memories that they’ll cherish long after the meal is over.
Beef Brisket in a Mushroom Wine Sauce Recipe
Ingredients
- 4 -5 lbs beef brisket, fat removed
- 3/4 teaspoon groarsely ground pepper
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 lb mushroom, cut into quarters
- 3/4 cup dry red wine
- 1 tablespoon Dijon mustard
- 3 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Sprinkle beef with 1/2 teaspoon of pepper. Heat oil in frying pan; brown brisket on all sides.
- In crock pot, add onion, garlic, mushrooms with rosemary and pepper sprinkled on top.
- Place brisket on top of vegetables.
- Mix wine and mustard; pour over brisket.
- Cover and cook on Low for 8 - 10 hours.
- Place brisket on a platter and keep warm.
- Skim of fat from cooking liquid and discard. Blend cornstarch and water.
- Turn crock pot to High and slowly pour in cornstarch mixture; blend well. Cover and cook for additional 2 to 3 minutes or until sauce is thickened.
- Slice brisket across the grain. Serve with gravy.