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Bubbe's Brisket Recipe
Another of Bubbe's classics! This rich pot roast melts in your mouth. Any mushrooms will work but portobello and shiitake are best. The recipe can be altered in several ways: Adding chiles gives it a kick and adding more root veggies brings out a decidedly wintry character. Have fun exploring different variations!
pound chuck roast (about 2 inches thick)
teaspoon black pepper
tablespoons olive oil, divided
cups thinly sliced yellow or white onion
cup diced carrot
cup diced celery or celery root
parsnip, peeled and diced
garlic cloves, chopped
pound shiitake or portabello mushrooms, sliced
cups reduced-sodium low-fat beef broth
ounces tomato sauce
cups red wine
teaspoons dried thyme leaves
tablespoons cold water
Preheat oven to 300F. Trim beef of all visible fat. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
Add remaining 1 tablespoon oil, onion, carrot, celery, and parsnip to pan. Saute until lightly browned, about 8 minutes.
Add garlic, mushrooms, chili powder and cook 3 minutes.
Return meat to pan, and add broth, tomato sauce, red wine, thyme and bay leaves. Bring to a boil. Place in oven and cook 3 to 3 1/2 hours, until beef is fork tender. (There will be lots of liquid.)
Dissolve cornstarch in cold water. Pour cornstarch mixture into pan, stirring constantly. Return to oven and cook 15 minutes or until sauce has thickened.
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