Braised Brisket and Creamy Wild Mushrooms

See full recipe on: Kitchen Daily


4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 beef brisket, first-cut (4 pound)
Freshly ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
3 large onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley
1/2 bunch thyme
3 bay leaves
1/4 cup all-purpose flour
1 pound mixed wild mushrooms (oyster, portabello, crimini, shitake), quartered
3 cloves garlic
3 tablespoons horseradish
1/2 cup sour cream
1 cup brisket stock (strained brisket jus)
4 sprigs of thyme
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Nutrition 10 servings

Per Serving % Daily Value
Calories 727
Fat 51g 79%
Carbs 20g 6%
Protein 36g 72%
Fiber 4g 19%
Cholesterol 177mg 59%
Sodium 278mg 11%


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