2 ounces dried Regalis Truffle Porcini Mushrooms
1½ cups boiling water
¼ cup olive oil
One 6-pound brisket
Kosher salt and freshly ground black pepper, to taste
4 garlic cloves, peeled and halved
4 bay leaves
2 yellow onions, thinly sliced
1 rosemary sprig
½ cup tomato paste
1 cup red wine
5 cups chicken stock
Chopped parsley, for garnish
1. Preheat the oven to 325°. In a small bowl, cover the dried porcini mushrooms with the boiling water. Allow to rehydrated for 15 minutes. Drain the mushrooms, reserving the soaking liquid, and set both aside.
2. In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper. Sear the brisket, flipping once, until golden brown, 4 to 5 minutes per side. Transfer the brisket to a plate.
3. Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until caramelized, 2 minutes.
4. Add the reserved porcini liquid and the wine, and bring to a simmer. Cook until the liquid has nearly completely evaporated, 10 minutes. Add the chicken stock and the brisket back to the pan and bring to a boil. Cover the pot and transfer to the oven. Bake, flipping the brisket once halfway through cooking, until tender when pierced with a fork, 2½ to 3 hours.
5. Place the pot back on the stovetop and transfer the brisket to a cutting board. Bring the cooking liquid to a boil and reduce until thickened, 25 to 30 minutes. Meanwhile, let the brisket cool for 10 minutes, then thinly slice it against the grain. Once the cooking liquid is reduced, add the sliced brisket back to the pot to warm through. Transfer to a platter and garnish with chopped parsley, then serve.
We suggest an elegant Syrah or an Old Vine Zinfandel to be paired with this beautiful beef brisket with porcini mushrooms recipe.