Braised Brisket And Creamy Wild Mushrooms Recipes

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CREAMY BRAISED CHANTERELLES AND POTATOES



Creamy Braised Chanterelles and Potatoes image

The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.

Provided by Julia Moskin

Categories     vegetables, main course

Time 2h

Yield 4 to 6 main course servings, 8 to 10 appetizer servings

Number Of Ingredients 7

1 to 1 1/2 pounds fresh chanterelle or shiitake mushrooms
1 tablespoon unsalted butter
1 1/2 cups heavy cream (not ultrapasteurized)
1 1/2 cups crème fraîche or smetana (Russian sour cream)
1 tablespoon kosher salt, plus more to taste
2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into 1-inch pieces
Crusty bread, for serving (optional)

Steps:

  • Clean the mushrooms: Fill the sink or a large bowl with cold water. Lay out some clean kitchen towels. Working with a few at a time, dunk the mushrooms in the water and gently swish to remove any dirt or debris. Shake off excess water and transfer to the towels to dry until excess water has been absorbed. Use your hands to tear any very large mushrooms into halves or quarters.
  • In a medium-size heavy pot with a lid, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally. The mushrooms will first give off a lot of liquid and then it will begin to evaporate. Raise the heat as needed to keep the liquid at a fast boil.
  • In a bowl, whisk together the heavy cream, sour cream and salt. When the liquid in the pot has mostly evaporated, stir in the cream mixture and bring to a simmer. Stir in the potatoes and return to a simmer. Partly cover the pot, and let simmer gently for 1 hour. Check and adjust the heat occasionally to make sure the mixture is simmering, not boiling.
  • After 1 hour, test the potatoes. If they are still firm, keep simmering until they are just cooked through.
  • When the potatoes are just cooked through, uncover the pot and raise the heat to a lively simmer. Cook until the braising liquid reduces and begins to caramelize, 10 to 20 minutes. It will turn golden brown and thick, like a cream sauce. Taste and add more salt if necessary. Toward the end, stir often to prevent the liquid at the bottom of the pot from scorching.
  • Serve hot, mopping up the sauce with crusty bread, if desired.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 36 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 22 grams, Sodium 849 milligrams, Sugar 7 grams, TransFat 0 grams

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC



Braised Beef Brisket with Onions, Mushrooms, and Balsamic image

Provided by Anne Burrell

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 (5-pound) beef brisket
Kosher salt
1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound cremini mushrooms, stemmed and finely sliced
2 cups balsamic vinegar
3 to 4 cups chicken stock
4 bay leaves
1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish

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.

BRAISED BRISKET AND CREAMY WILD MUSHROOMS



Braised Brisket and Creamy Wild Mushrooms image

This is also from AOL Food and Home's collection of videos starring Tyler Florence. Am posting this before we serve it at our Chanukah Dinner on the 22nd of December; but we will be using button mushrooms, personal preference. This too, is per request. Thank you guys, here you are.

Provided by Manami

Categories     Roast Beef

Time 4h50m

Yield 10 serving(s)

Number Of Ingredients 24

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more
kosher salt, for seasoning
4 sprigs fresh rosemary, needles stripped from the stem and chopped
1/4 cup extra virgin olive oil
1 (4 lb) beef brisket, first-cut
fresh ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery ribs, cut in 3-inch chunks
3 large onions, halved
2 cups dry red wine
1 (16 ounce) can whole tomatoes, hand-crushed
1/4 cup fresh flat-leaf parsley
1/2 bunch fresh thyme
3 bay leaves
1/4 cup all-purpose flour
1 lb mixed wild mushroom, quartered (oyster, portabello, crimini, & shitake)
3 garlic cloves
3 tablespoons horseradish
1/2 cup sour cream
1 cup beef consomme or 1 cup beef bouillon
4 sprigs fresh thyme
extra virgin olive oil
kosher salt & freshly ground black pepper

Steps:

  • PREPARE THE ROAST:.
  • Preheat oven to 325°F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat side of a knife into a paste form. Add the rosemary and continue to mash until incorporated.
  • Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
  • Dust brisket generously with flour. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
  • Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; the parsley, thyme and bay leaves.
  • Cover the pan tightly with aluminum foil and transfer to the oven.
  • Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes.
  • Strain the stock and spoon out the excess fat.
  • PREPARE THE MUSHROOMS:.
  • Meanwhile, prepare the mushrooms. Heat up a large sauté pan and approximately 2 tablespoons of olive oil. Add the chopped garlic, the mushrooms and thyme.
  • Cook until a nice light brown color develops then add brisket stock and continue to simmer and reduce -- mixture should be thick enough to coat the back of a wooden spoon.
  • When thickened, finish with the horseradish, sour cream and season to taste with salt and freshly ground black pepper.
  • To serve, slice the brisket across the grain (the muscle lines) at a slight diagonal and top with the creamy wild mushrooms.
  • SUGGESTIONS:.
  • As this is being made for Chanukah, we are serving it with these Baked Latkes by Chia Recipe #48494 with scallion-flavored sour cream and applesauce. Also, store-bought mixed Rugelah - too many to bake here.(Guests have a habit of tucking these tasty delicious tidbits into their pockets or purses, LOL!).
  • These are some suggestions for side sides, haven't tried all of the recipes, am tossing out ideas!
  • Chef Rebeka's Recipe #180071 for Nutty Basmati Rice with Almonds.
  • The Dancing Cook's Recipe #64252 Browned Buttered Egg Noodles (with a handful of parsley).
  • Derf's Recipe #24584 Apricot Carrots.
  • Pets'R'Us' Recipe #49244 All-in-One Sponge Cake (with store-bought lemon curd filling).

Nutrition Facts : Calories 748.9, Fat 56.5, SaturatedFat 21.8, Cholesterol 137.5, Sodium 340.6, Carbohydrate 16.6, Fiber 3, Sugar 6.2, Protein 34.6

BRAISED BRISKET WITH MUSHROOM ONION GRAVY



Braised Brisket With Mushroom Onion Gravy image

Another I haven't tried, sounds tempting though. Sounds like something I might try this Fall when the weather cools and I am tired of brisket on the smoker.

Provided by Chef Jeff Garland

Categories     Turkey Gravy

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms
4 cups water
4 tablespoons olive oil
2 large onions, thinly sliced
1 tablespoon balsamic vinegar
2 cups dry red wine
3 lbs beef brisket, trimmed
salt and pepper, to taste
2 garlic cloves, smashed
1 teaspoon dried thyme
2 bay leaves

Steps:

  • Place the mushrooms in a small bowl. Bring 1 cup of the water to a boil. Pour over the mushrooms. Let stand for 30 minutes to soften.
  • Remove the mushrooms from the soaking liquid, squeezing as much liquid as possible back into the bowl. Coarsely chop the mushrooms.
  • Strain the soaking liquid through a coffee filter or 2 layers of cheesecloth. Set aside.
  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the oil in a heavy large Dutch oven over medium heat. Add the onions and saute for about 10 minutes, until translucent.
  • Reduce heat to low. Cook for about 15 minutes, until the onions begin to brown, stirring from time to time.
  • Add the vinegar and cook, stirring, for about 10 minutes, until the onions turn a deep golden brown.
  • Add the wine and bring to a boil, scraping up any browned bits in the pot. Transfer the mixture to a bowl.
  • Heat the remaining 2 tablespoons oil in the same Dutch oven over high heat. Season the brisket with salt and pepper. Brown well on all sides. Transfer the meat to a platter.
  • Add the mushroom-soaking liquid to the Dutch oven and bring to a boil, scraping up any browned bits.
  • Return the brisket to the pot, along with the onion-wine mixture, the remaining 3 cups water, the mushrooms, garlic, thyme and bay leaves. Bring to a boil.
  • Tightly cover the pan. Place in the oven and cook for about 3 hours, until the brisket is very tender.
  • Transfer the meat to a platter and tent with foil.
  • Remove the bay leaves from the cooking liquid. Working in batches, puree the cooking liquid in a processor until smooth. Transfer to a large saucepan. Adjust seasoning and rewarm, if necessary.
  • Cut the brisket across the grain into thin slices. Arrange on a platter. Spoon the sauce over the meat.

Nutrition Facts : Calories 536.3, Fat 25.8, SaturatedFat 7.2, Cholesterol 140.6, Sodium 190.8, Carbohydrate 11.2, Fiber 1.5, Sugar 3.1, Protein 48.1

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