Dreamy's Delights

It's all about the food!

Kris’s Braised Brisket

on June 1, 2014

I was going to smoke this brisket but decided I wanted to do something where I could fix it and forget it. After reading several recipes for braised brisket, this is what I came up with. I don’t have any pictures because I forgot to take them lol. I actually made this a week ago. Really good stuff. It’s on the list of things to make again.


1 4-6lb first cut brisket
3 TB olive oil
3 large onions, sliced
3-4 cloves garlic, minced
2 lbs mixed mushrooms (i used white button cut in half and portobello cut into slices)
2 cups red wine
2/3 cup balsamic vinegar
1/3 to 2/3 cup brown sugar
1/4 cup coarse grain mustard
2-4 cups beef or chicken stock
salt & pepper

Preheat oven to 350F.

Place a roasting pan on the stove over two burners. Add oil and heat until the oil starts to shimmer. Place the brisket in the pan, fat side down and cook 3-5 minutes on each side, until brown spots start to form. Remove from pan and set aside on a large platter.

Add the onions and cook, stirring frequently until translucent. (Add a bit more oil if necessary) Add the garlic and cook for 1 more minute. Add the mushrooms and cook until liquid starts to release.

Add the red wine and let reduce by half. Add the balsamic vinegar, brown sugar, mustard and 2 cups of stock. Stir well. Add the brisket back into the pan. Cover tightly with foil and cook for two hours.

At the two hour mark, turn the brisket. Then cook for another 1 1/2 hours to 2 hours or until the meat is tender and starting to fall apart. Add more liquid as needed to make a gravy. Serve over mashed potatoes or rice.

When I pulled the brisket out of the oven I added about two cups more beef stock because while the onions, carrots and mushrooms weren’t dry, they weren’t gravyish either. The two cups of stock added just enough liquid to make them perfect for a sauce/gravy.

I served this over garlic mashed potatoes which were awesome.

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