Oven Instructions:

1. Preheat oven to 300 degrees F
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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:

1. 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
2. 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.
3. 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.

1. 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)
2. 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.
3. Proceed with steps 6-7.