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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 298
% Daily Value**
Total Fat 10g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 47mg
Sodium 362mg
Total Carbohydrate 27g
Dietary Fiber 4g
Sugars 21g
Protein 19g
Vitamin A  9%Vitamin C  14%
Calcium  4%Iron  19%
Potassium  26%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

The Perfect Brisket

Date Added: June 11, 2009


2 Tablespoons Olive Oil or as needed
3 Onions cut in half, then strips
3 Garlic minced
1 Pound White Mushrooms sliced
1 Cup Red Wine dry
2 Beef Broth double strength
1 Tomato Paste (15 oz)
1 Cup Currant Jelly melted and cooled
1 Beef Brisket (up to 4)
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1. Heat olive oil over medium-high heat in Dutch oven or roaster.

2. Add onion strips and cook until translucent, about 5 minutes.

3. Add minced garlic and saute 1 minute. Add sliced mushrooms and red wine.

4. Increase heat to high and reduce liquid by cooking, stirring often, until liquid is gone, 10-12 minutes.

5. While mushrooms and onions cook, whisk together broth, tomato paste and currant jelly in non-reactive mixing bowl.

6. Add to mushrooms and onions when wine reduces.

7. Stir to incorporate and season with salt and pepper to taste.

8. Scrape mushrooms and onions into bowl. Sear brisket, fat side down, in same pan used for mushrooms and onions over high heat 2-3 minutes, then turn over and sear other side 2-3 more minutes.

9. Pour sauce over top of brisket. Lift edges of meat so liquid goes underneath.

10. Bake brisket, covered, at 300 degrees for 2 hours.

11. Remove brisket from oven and let stand, uncovered, at room temperature 1 hour.

12. Wrap brisket in foil. Refrigerate at least 4 hours or up to 2 days.

13. Refrigerate cooking liquid in separate container.

14. About 1-1/2 hours before serving dinner, remove meat and cooking liquid from refrigerator.

15. Remove congealed fat from top of cooking liquid.

16. Using sharp knife, remove entire fatty top side of brisket and all other visible fat.

17. Slice meat into 1/4 inch thick slices (cut meat across the grain for maximum tenderness).

18. Place slices in pan and cover with defatted juices.

19. Bake, covered, at 300 degrees 1 to 1-1/2 hours.

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Dietary Notes:
This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Tomato, Sulfites, Garlic, Alcohol, Beef, Onion, Olive Oil allergies.
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