French Onion Portobello Brisket Recipes

FRENCH ONION PORTOBELLO BRISKET (SLOW COOKER)

French Onion Portobello Brisket (Slow Cooker) image

Recipe from taste of home. Diabetic friendly.

Provided by Suzy Chaves

Categories Beef

Time 8h20m

Number Of Ingredients 9

Ingredients

1 fresh beef brisket (4 pounds)
1 3/4 c sliced baby portobello mushrooms
1 small red onion, sliced
2 garlic cloves, minced
2 Tbsp butter
1 can(s) (10-1/2 ounces) condensed french onion soup
1/4 c dry white wine or beef broth
1/2 tsp coarsely ground pepper
fresh sage, optional

Steps:

1. Cut brisket in half; place in a 5-qt. slow cooker.
2. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
3. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.

BRISKET WITH PORTABELLA MUSHROOMS AND DRIED CRANBERRIES

Brisket With Portabella Mushrooms and Dried Cranberries image

An updated version of a classic Hanukkah dish. And for simplicity, you can partially prepare this up to 2 days ahead! Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

Provided by JackieOhNo

Categories Roast Beef

Time 5h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dry red wine
1 cup beef broth
1/2 cup frozen cranberry juice concentrate, thawed
1/4 cup all-purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
salt and pepper (to taste)
1 (4 lb) trimmed flat-cut beef brisket
12 ounces medium portabella mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 oz.)

Steps:

Preheat oven to 300 degrees. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15x10x2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
Bake brisket until very tender, basting with pan juices every hour, about 3-1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.).
Preheat oven to 350 degrees. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated.).
Transfer sliced brisket and sauce to platter and serve.

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