This Braised Beef Brisket with French Onions and Wild Mushrooms is the most delicious, succulent way I have ever eaten beef brisket. If you are looking for a new way to cook a brisket that doesn't involve a smoker, here it is. This is such a cozy dish - perfect for chilly weather. Brisket is not just for your summer barbecues, people! Grab the delicious recipe below - I've included oven, pressure cooker, and slow cooker instructions.
So, this recipe. I had a beef brisket from my friends at Hayfield Farm lingering in my freezer and I really wanted to create something new and different. Everyone knows how to smoke a brisket (some better than others, I will admit). And most people have at least heard of a braised brisket. Usually it's kind of a sweet, tomato-based broth with lots of onions. Nothing wrong with it. But I wanted something super savory. And you know I'm always looking for any excuse to use obscene amounts of mushrooms. And you also know I love putting my little French fingerprint on most of my dishes.
So this French Onion Beef Brisket recipe was born
One of my peeves with a lot of braised or slow cooked recipes is that the onions are just tossed in raw. And when the dish is done they just look watery, bland, and totally unappealing. So I knew I wanted to get a good caramelization on the shallots and onions before introducing any liquid to the braise. This one little step will make ALL the difference in the flavor of this dish - trust me. I mean, this one little step is SO good it makes me want to cry... Just kidding. Chopping all those shallots and onions literally made me cry, just ask my husband. But it's #worthit! Sharpen your knives and wear onion goggles if you have them.
and the mushrooms
You might think this is an insane amount of mushrooms, but again - trust me! They will cook down so much and the flavor they give to the broth is just so savory and wonderful. I love using a mixture of varieties, but of course you can use as few or as many types as you'd like. I get really excited when I see unique mushroom varieties and usually end up leaving with all of them. My mushroom love is real.
A few step-by-steps
This Braised Beef Brisket takes time, but it is not difficult
The layered flavors and the long cooking time make this such an elegant, delicious version of braised beef brisket. None of the steps are difficult and most of the cooking time is completely hands off. In fact, if you want to toss it in the slow cooker instead of the oven, I've left those instructions in the recipe card.
Here's an easy veggie side to serve with this Braised Beef Brisket:
I hope you'll give this a try. If you're local, go grab a brisket from Hayfield Farm! And here are a few other recipes where their beef/pork/lamb is the star of the show!
Beef Enchiladas with Homemade Mexican Red Sauce
Meatballs & Quick Marinara (photos getting updated soon but the recipe is SO GOOD!)
French Onion + Wild Mushroom Braised Beef Brisket
This Braised Beef Brisket with French Onions and Wild Mushrooms is the most delicious, succulent way I have ever eaten beef brisket. If you are looking for a new way to cook a brisket that doesn't involve a smoker, here it is. This is such a cozy dish - perfect for chilly weather. Brisket is not just for your summer barbecues, people! Oven, Slow Cooker, and Pressure Cooker Instructions included.
- Total Time: 6 hours 20 minutes
- Yield: 6-8 servings
Ingredients
- 1 7-8 lb brisket, trimmed of excess fat
- 64 ounces mixed wild mushrooms
- 1 lb shallots, peeled and thinly sliced
- 1 lb yellow onions, peeled and thinly sliced
- 4 cloves garlic, peeled and chopped
- 2 cups white wine
- 4 cups beef broth
- 2 cups water
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 2 bay leaves
- Kosher salt and black pepper
Instructions
Oven Instructions:
- Preheat oven to 300 degrees F
- Preheat a large Dutch oven or other oven safe pot or large roasting pan over medium high heat. Generously salt and pepper your brisket all over with about 1 tablespoon each of salt and pepper. Add a tablespoon of neutral oil to preheated Dutch oven and add brisket. Cook on both sides until very golden brown.
- Remove brisket from pan and if there is an excess of fat in the pan, pour it off. You want about 2 tablespoons in the pan to cook the onions. Add onions, turn heat down to medium, and cook, stirring often, until the onions are very caramelized. This will take anywhere from 20-30 minutes, so be patient. Add a splash of water if the pan is getting too dark. You want brown, not black onions.
- Once onions are deeply caramelized and very much reduced in volume, add mushrooms, garlic, bay leaves, herbs, ½ teaspoon of salt and ½ teaspoon of pepper and continue cooking for about 10 minutes until the mushrooms brown a little and reduce in volume.
- Add wine, balsamic, beef broth, and water and stir to combine. Place brisket on top, cover with foil or an oven safe lid and cook in preheated oven for 5-6 hours until brisket is very tender.
- Once the brisket is tender skim off as much fat from the broth as you can. And either slice brisket or shred, removing any large chunks of fat as you find them.
- Serve with creamy mashed potatoes, rice, polenta or grits and your favorite vegetable side. I like to serve this with freshly steamed carrots tossed with butter and lots of fresh parsley and dill.
Slow Cooker Instructions:
- Complete steps 2-4 as instructed above. If you have a slow cooker with a browning function, use that. I use this one and LOVE it: All Clad Slow Cooker
- Place brisket, caramelized onion and mushroom mixture in slow cooker, along with wine, balsamic, beef broth, and water. Cover and cook on low for 8 hours until meat is very tender.
- Proceed with steps 6-7.
Pressure Cooker Instructions:
*You will likely need to cut your brisket into 2-3 large pieces in order to fit it into your pressure cooker.
- Complete steps 2-4 as instructed above. (you can do the brisket browning in batches, and onion/mushroom caramelization in your pressure cooker if it's big enough and if you have the saute function)
- Place brisket, caramelized onion and mushroom mixture in pressure cooker, along with wine, balsamic, beef broth, and water. Cover and cook on high pressure for 90 minutes. Allow pressure cooker to naturally release, or wait 15 minutes and quick release.
- Proceed with steps 6-7.
Notes
This is an excellent make-ahead dish as it just tastes even better the next day or the day after. Also, once cooled, it is easier to slice the brisket and much easier to remove any excess fat that has risen to the surface and hardened after refrigeration.
Make sure to use a large Dutch oven or stovetop and oven safe dish, that way you don’t have to wash up two pans. You’ll brown the meat and caramelize the onions on the stovetop and then finish the dish in the oven.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: dinner, main course
- Method: braise
- Cuisine: American
Kirsten Massa says
I have a container of 12 oz. of dried gourmet mix mushrooms I bought at Costco and would love to use with this recipe. Do you think the results would be the similar?
anita | wild thistle kitchen says
Hi Kirsten, So sorry for my delay. I think that would be great. I'd just make sure to reconstitute them in broth or hot water before proceeding with the recipe. Please let me know how it goes! - Anita
Joey says
I’m thinking about making this for Thanksgiving - can I make this the day before and reheat directly in the Dutch oven? How would you suggest reheating?
anita | wild thistle kitchen says
Hi Joey - Yes this is a great make-ahead. Let it cool to room temp before placing in fridge. Then the day you want to serve, jut warm it back up either covered on the stove top at a low temp or in a low oven - I'd say 250-300 until it is nice and hot. The nice thing about making it ahead too is that once it is cold and before you re-heat it you can scrape off any excess fat that will harden on top. Let me know how it goes! Happy Thanksgiving!