Brisket And Mushrooms Recipes

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

MISO, MUSHROOM & BRISKET PIE

Steps:

• Cover the porcini in 100ml boiling water and set aside. Heat 2 tbsp oil in a wide pan, add the onion and cook over a medium heat, stirring often for about 10 mins until soft. Push to one side of the pan, add the button mushrooms and thyme, fry until any water has evaporated and the mushrooms are soft and taking on some colour (about 4-6 mins). Scrape the onions and mushrooms into a bowl.
• Heat the remaining oil in the pan. Toss the beef in the mustard powder, flour and some seasoning, then fry, in batches if needed, until each piece has a dark brown crust. Drain the porcini mushrooms, but keep the soaking liquid, and roughly chop them. Return all the beef, onions and mushrooms to the pan along with the porcini liquid. Add the wine and bubble for a few mins, scraping the bottom to release any tasty bits. Add the miso, soy and stock, season and cover the pan with a lid. Simmer for 2 hrs 30 mins-3 hrs until the beef is as tender as you'd like it. Stir every 15 mins or so, adding more water if it's sticking to the bottom of the pan. Strain the stew through a sieve over a large pan or bowl and discard the thyme sprigs. Stir 100ml liquid back into the beef and transfer the rest to a jug - this will be your gravy. Cool the stew and gravy, then chill. You can do this up to three days before assembling the pie.
• Mix the ingredients for the pastry, except the egg, in a food processor with a good pinch of salt. Slowly add water, a tablespoon at a time, until the pastry starts to clump together (ours needed 5 tbsp). Tip onto your surface and knead a few times to incorporate any flaky bits. Remove a third of the pastry and shape both pieces into discs, wrap in cling film or baking parchment and chill for at least 30 mins, or up to one day.
• Heat oven to 200C/180C fan/gas 6 with a baking sheet heating up on the middle shelf. Roll out the larger piece of pastry, using a little flour if you need it, until about the thickness of a £1 coin. Lift over your rolling pin and use to line a metal or enamel cake tin or pie dish - we used a deep, loose-bottomed 20cm cake tin - leaving plenty of pastry hanging over the edges. Fill with the cooled stew. Brush around the inside edge of the pastry with egg then roll out the remaining pastry and use to cover the pie.
• Squash or crimp the edges and roll the pastry back on itself to create a seal. Press the edge lightly with a fork, if you like, brush with egg and make a generous steam hole in the middle (we used the end of a large round piping nozzle to do this). Sprinkle with flaky sea salt. Bake for 45-50 mins until the pastry is deep golden brown, then leave to cool for 10 mins while you reheat the gravy. Remove the pie from the tin and serve with gravy, mash and veg.

CRANBERRY-MUSHROOM BEEF BRISKET

Steps:

• In a large bowl, combine the broth, cranberry juice concentrate, vinegar, rosemary and garlic; pour into a large roasting pan. Top with onion slices. , Season beef with salt and pepper; place fat side up in the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender., Remove meat and thinly slice across the grain. Cover and refrigerate overnight. , For gravy, skim fat from cooking juices; pour into a saucepan. Combine flour, water and browning sauce if desired until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate., Place beef slices in a shallow baking dish; top with mushrooms, cranberries and gravy. Cover and bake at 325° for 60-65 minutes or until heated through and mushrooms are tender.