NY2ATL's LOW CARB RECIPES
Tender Beef Brisket with Mushrooms
Ingredients:
1- 4 pound beef brisket1 ounce dried porcini mushrooms
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3 garlic cloves, pushed through a press
1 can (14 1/2 ounces) reduced sodium beef broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
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 1/2 to 3 hours, until brisket is tender.
Transfer brisket to a cutting board.
Increase heat to high and coo****il meat juices thicken slightly. Remove bay leaf.
Cut brisket against the grain into thin slices.
