This recipe makes enough for about four servings but if you want plenty to enjoy again later, you can double the ingredients. It takes about ten minutes or so to prepare and then about four hours to cook so the meat soaks up all those wonder flavors. Once you try it, you'll forget all about the long wait!
Let's Get Started!
The Ingredients To Gather Are:
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
3 to 3 1/2 pounds brisket
2 tablespoons olive oil
1 onion
1 clove garlic
8 white mushrooms
1/4 cup dry red wine
2 tablespoons Worcestershire sauce
2 tablespoons brine from kosher pickles
8 ounces tomato sauce
6 to 10 ounces cold water
1 1/2 pounds baking potatoes
The Step By Step Directions To Follow:
Mix salt, pepper, paprika, dried herbs in bowl. Dry brisket with paper towels, place on plate with fatty side up. Season fatty side with half of herb mixture. Heat Dutch oven or heavy pot over medium heat, add oil to slick bottom. Lower heat, add onions, garlic, mushrooms. Sauté until onions are transparent, remove mixture to plate. Turn up heat to medium-high, put meat, fatty side down, in empty pot. Sear bottom of meat until browned, 5 minutes. Season top side of meat with remaining herb mixture. Turn meat to sear second side, additional 5 minutes. When meat is browned and there is a crust of brown bits on bottom of pot, remove meat to plate with onion mixture. Add wine to the now-empty pot to de-glaze, scraping up browned bits from bottom of pan. Stir in Worcestershire sauce, pickle brine, tomato sauce. Return onion mixture, meat to pot, with fatty side of meat up. Add water as needed to come halfway up sides of meat so that meat will braise. Stir liquids in pot together to make sauce,transfer a little of sauce over top of meat. Lower heat, simmer, covered, 2 hours.
The Additional Directions To Follow:
Then, make sure to peel all of your potatoes and then cut them up into quarters. Place your potatoes in your pot so they are sourrounding your brisket. Make sure to cover your pot and allow everything to cook on low heat for about sixty more minutes or so. Then take your meat out of the pot and place it on to your carving board. Make sure the slices are thin and across the grain. Place your brisket back into your pot and allow it to cook for about sixty more minutes until your brisket is nice and tender and your potatoes are nice and done.
Enjoy!
This brisket is so flavorful that even though it takes a long time, you will want to make it as often as you can! Have you tried this brisket yet?
Let Us Know How You Liked It!
Article & Photo Source: Food52
Yummy
Indeed