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Beef Brisket with Mushrooms and Red Wine Sauce Recipe

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This recipe for Beef Brisket with Mushrooms and Red Wine Sauce, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 (3 Pound) Boneless Beef Brisket
3/4 teaspoon Salt (divided)
3/4 teaspoons Pepper (divided)
2 Tablespoons Vegetable Oil
2 Small Onions (thinly sliced)
1/2 Pound Fresh Mushrooms
1/2 Cup Dry Red Wine
1/2 Cub Beef Consomme
1/4 Cup Ketchup
1 teaspoon Horseradish (optional)
1 Large Garlic Clove (minced)
2 Tablespoons Flour or Cornstarch (for Gluten Free)
2 Tablespoons Water

Rub brisket with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown brisket on both sides in hot oil in a large skillet over medium-high heat.
Place half of onion slices in bottom of a 6-quart electric slow cooker. Top with mushrooms. Combine red wine and next 4 ingredients; stir well. Drizzle half of red wine mixture over mushrooms; top with brisket. Place remaining half of onion slices on top of brisket. Drizzle with remaining red wine mixture. Cover and cook on High 1 hour. Reduce to Low, and cook 9 hours.

Remove meat to a serving platter; keep warm. Remove vegetables with slotted spoon; set aside. Reserve 2 cups liquid in slow cooker.

Stir together flour or cornstarch and water until smooth; stir into reserved liquid. Cover and cook on high 15 to 20 minutes. Add vegetables, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir well and serve over sliced brisket.




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