Recipe: Slow-Cooked Beef Brisket with Mushrooms, Red Beets and Pearl Onions (oven or stove-top)

SLOW-COOKED BEEF BRISKET WITH
MUSHROOMS, RED BEETS AND PEARL ONIONS

"Braised brisket is slow-cooked, just like any great pot roast. I prefer to use a nice variety of mushrooms as an accompaniment - especially meaty portabello and shiitake mushrooms. For the dark vinegar I use balsamic, which is readily available throughout the country. The inclusion of red beets and onions creates a dark-hued gravy with a remarkably earthy flavor."

FOR THE BEEF BRISKET:
1 (4- to 5-pound) beef brisket, excess fat trimmed, about 2-inches thick
Salt and pepper
Vegetable oil to season the pan
1/2 cup balsamic vinegar
2 cups beef broth
1/2 cup dark raisins
2 sprigs fresh thyme
FOR THE VEGETABLES:
16 ounces (1 dry pint) red pearl onions
4 large red beets
2 pounds assorted mushrooms
Pinch of salt
FOR THE GRAVY
3 tablespoons all-purpose flour
1/4 cup water

TO PREPARE THE BRISKET:
FIRST, season the meat by rubbing it with salt and pepper.

SECOND, pour in just enough oil to coat the bottom of a Dutch oven or heavy casserole fitted with a lid. Heat the oil over medium-high heat until it just begins to smoke. Reduce the heat slightly and brown the meat on all sides, beginning with the leanest side, turning it every minute or so for about 10 minutes.

THIRD, when the meat is browned on all sides, place it in the center of the pan with the fat side up, then pour in the vinegar. Fit the lid onto the pan and simmer for 5 minutes, then reduce the temperature of the burner to low. Pour in the beef broth and enough water to cover the roast a little less than halfway, and add in the raisins and the thyme sprigs. Then replace the lid and allow the roast to simmer slowly over low heat on the stovetop or in a 300 degree F oven for about 2 hours.

TO PREPARE THE VEGETABLES:
FIRST, put the onions in a medium bowl and cover them with boiling water (this will make them easy to peel). Steep for 5 minutes, then drain well; trim off the root ends with a paring knife and peel away the skin, leaving the onions whole. Peel the beets, leaving about an inch of the tops, if desired; cut the beets into quarters. Clean the mushrooms under cool running water to remove any soil, then remove and discard any woody stems. Cut the mushrooms into halves, quarters or thick slices.

SECOND, when the roast has simmered for about 2 hours, place it over medium heat. Add the beets to the liquid surrounding the roast and simmer for 15 minutes. Add in a little more water, if needed; then add in the onions and the mushrooms so they cover both the roast and the beets. Season them with a pinch of salt. Replace the lid and return the casserole dish to the oven or place over low heat on the stovetop and cook for 45 minutes.

THIRD, when the brisket is done cooking, the meat should be tender, just falling away from the fat, but still firm enough to slice easily. Transfer the roast to a clean cutting board and allow it to rest for 15 minutes. Use a slotted spoon to transfer the beets, mushrooms, onions and raisins from the Dutch oven to a bowl. Remove and discard thyme sprigs. Return the Dutch oven to low heat on the stovetop.

TO MAKE THE GRAVY:
In a small bowl blend the 3 tablespoons of flour with 1/4 cup of water and use a stiff wire whisk to form a smooth paste. Turn the burner heat to medium-high. When the liquid remaining in the Dutch oven begins to simmer, add in about half of the paste as you whisk constantly. Add more paste, a little at a time, until the gravy has thickened. Turn the heat to low and allow the gravy to simmer for 5 minutes, then season to taste with salt and pepper.

PRESENT THE BRISKET:
Place the brisket on a platter and artfully arrange the beets, mushrooms and onions around it; lace the platter with some of the gravy. Pass the extra gravy separately in a gravy boat.

Makes 8 servings
Source: A Return to Sunday Dinner by Russell Cronkhite