INGREDIENTS

INSTRUCTIONS

Heat olive oil over medium-high heat in Dutch oven or roaster.  Add onion
strips and cook until translucent, about 5 minutes.
Add minced garlic and saute 1 minute.  Add sliced mushrooms and red wine.
Increase heat to high and reduce liquid by cooking, stirring often, until
liquid is gone, 10-12 minutes.
While mushrooms and onions cook, whisk together broth, tomato paste and
currant jelly in non-reactive mixing bowl.  Add to mushrooms and onions
when wine reduces.  Stir to incorporate and season with salt and pepper to
taste.  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.
Pour sauce over top of brisket.  Lift edges of meat so liquid goes
underneath.
Bake brisket, covered, at 300 degrees for 2 hours.
Remove brisket from oven and let stand, uncovered, at room temperature 1
hour.
Wrap brisket in foil.  Refrigerate at least 4 hours or up to 2 days.
Refrigerate cooking liquid in separate container.
About 1-1/2 hours before serving dinner, remove meat and cooking liquid
from refrigerator.
Remove congealed fat from top of cooking liquid.
Using sharp knife, remove entire fatty top side of brisket and all other
visible fat.
Slice meat into 1/4 inch thick slices (cut meat across the grain for
maximum tenderness).
Place slices in pan and cover with defatted juices.  Bake, covered, at 300
degrees 1 to 1-1/2 hours.
Serve with pan juices.
Contributor:  Los Angeles Times
Preparation Time:  9:15
Posted to MM-Recipes Digest V4 #1 by Jack Elvis <jackelvis@moonlink.net> on
Dec 11, 1998

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”