BRISKET WITH PORT WINE AND MUSHROOM SAUCE
2 tablespoons canola oil
2 (3-pound) first-cut beef briskets, trimmed
1 1/2 medium onions, halved lengthwise and thinly sliced into half moons
4 garlic cloves, halved
1 cup tawny or ruby port
1 1/2 pounds assorted fresh mushrooms, sliced or quartered, depending on size
1 bay leaf
Water
1/4 cup all-purpose flour
Salt and fresh-ground black pepper, to taste
THE DAY BEFORE SERVING:
Position a rack in center of oven and preheat oven to 325 degrees F.
Heat oil in a very large, deep Dutch oven over medium-high heat. One at a time, add briskets and cook, turning once, 10 minutes until browned on both sides. Transfer brisket to a platter.
Add onions and garlic to pot and cook, stirring occasionally, 10 minutes until onions are lightly browned.
Add port, mushrooms and bay leaf. Bring to a simmer, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer 5 minutes.
Return briskets and any juices on platter to pot. Add enough cold water (about 4 1/2 cups) to barely cover brisket and bring to a simmer over high heat. Cover tightly.
Place in oven and bake 2 hours and 15 minutes until briskets are fork-tender. Remove bay leaf. Uncover and let briskets cool in pot. Cover and refrigerate until next day.
TO PREPARE FOR SERVING:
Scrape off and discard any fat on surface of cooking liquid. Transfer briskets to a carving board and slice thinly across grain.
Meanwhile, bring cooking liquid to a boil over high heat. Taste, and if flavor needs concentrating, boil a few minutes to evaporate excess liquid.
Whisk flour and 1/2 cup water together in a medium bowl to dissolve flour. Whisk in about 2 cups of cooking liquid. Whisk this liquid into pot. Reduce heat to medium low and simmer 5 minutes until sauce thickens and has no raw flour taste. Season with salt and pepper.
Return sliced meat to sauce and simmer 5 to 10 minutes until heated through.
Serve hot with the sauce.
Makes 6 to 8 servings
Adopted from source: Jeff Nathan's Family Suppers by Jeff Nathan
2 tablespoons canola oil
2 (3-pound) first-cut beef briskets, trimmed
1 1/2 medium onions, halved lengthwise and thinly sliced into half moons
4 garlic cloves, halved
1 cup tawny or ruby port
1 1/2 pounds assorted fresh mushrooms, sliced or quartered, depending on size
1 bay leaf
Water
1/4 cup all-purpose flour
Salt and fresh-ground black pepper, to taste
THE DAY BEFORE SERVING:
Position a rack in center of oven and preheat oven to 325 degrees F.
Heat oil in a very large, deep Dutch oven over medium-high heat. One at a time, add briskets and cook, turning once, 10 minutes until browned on both sides. Transfer brisket to a platter.
Add onions and garlic to pot and cook, stirring occasionally, 10 minutes until onions are lightly browned.
Add port, mushrooms and bay leaf. Bring to a simmer, scraping up any browned bits from bottom of pot with a wooden spoon. Simmer 5 minutes.
Return briskets and any juices on platter to pot. Add enough cold water (about 4 1/2 cups) to barely cover brisket and bring to a simmer over high heat. Cover tightly.
Place in oven and bake 2 hours and 15 minutes until briskets are fork-tender. Remove bay leaf. Uncover and let briskets cool in pot. Cover and refrigerate until next day.
TO PREPARE FOR SERVING:
Scrape off and discard any fat on surface of cooking liquid. Transfer briskets to a carving board and slice thinly across grain.
Meanwhile, bring cooking liquid to a boil over high heat. Taste, and if flavor needs concentrating, boil a few minutes to evaporate excess liquid.
Whisk flour and 1/2 cup water together in a medium bowl to dissolve flour. Whisk in about 2 cups of cooking liquid. Whisk this liquid into pot. Reduce heat to medium low and simmer 5 minutes until sauce thickens and has no raw flour taste. Season with salt and pepper.
Return sliced meat to sauce and simmer 5 to 10 minutes until heated through.
Serve hot with the sauce.
Makes 6 to 8 servings
Adopted from source: Jeff Nathan's Family Suppers by Jeff Nathan
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