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!
- 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
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.
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.
- Category: dinner, main course
- Method: braise
- Cuisine: American
Keywords: braised beef brisket, french onion beef brisket