Beef Brisket with Mushrooms and Red Wine Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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