Braised Brisket with Porcini Mushroom Rub
Our Porcini Mushroom Rub features a hand-blended mix of fragrant porcini mushrooms, garlic, onion, sea salt, parsley, black pepper and oregano, creating an earthy, aromatic rub that pairs especially well with beef.
Prep time: 4 hrs | Cook time: 3-4.5 hrs | Serves: 6-8
1 brisket (point-3-4 lbs. Or flat-2-4 lbs.), trimmed
1 cup Porcini Mushroom Rub
1 medium carrot, peeled and chopped
1 small yellow onion, peeled and chopped
1 celery stalk, rinsed and chopped
1 cup vegetable or chicken broth
1 fresh thyme sprig
1 fresh rosemary sprig
Place the brisket onto a sheet of aluminum foil large enough to wrap the meat. Rub the brisket thoroughly with the Porcini Mushroom Rub to cover the surface. Use more if there are bare spots. Wrap the foil around to cover the meat and hold in the refrigerator for at least 4 hours or preferably overnight.
Set an oven to 300 degrees F.
Add the vegetables, herbs and stock to a 4” deep roasting pan just large enough to hold the brisket. Unwrap the meat from the foil and set it on the vegetables with the fat side up. Use the foil the wrap the top of the pan and set in oven.
Cook for 2 hours and remove the foil. Cook for another hour or until the meat is fork tender.
Set the brisket on a cutting board to rest and add the contents of the pan to a blender. Take out the herbs before pulsing into a thick gravy. Add butter, milk or stock to thin if desired.
Carve brisket and serve with gravy.