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Bubbe's Brisket

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!

4377c0650102a191687eb3fd28cfb794By Amy

Prep
Cook
Serves 10people
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Ingredients
3
POUND chuck roast (about 2 inches thick)
1
TEASPOON salt
1
TEASPOON black pepper
3
TABLESPOONS olive oil, divided
2 1/2
CUPS thinly sliced yellow or white onion
3/4
CUP diced carrot
3/4
CUP diced celery or celery root
1
parsnip, peeled and diced
8
garlic cloves, chopped
1
POUND shiitake or portabello mushrooms, sliced
1 1/2
CUPS reduced-sodium low-fat beef broth
8
OUNCES tomato sauce
1 1/2
CUPS red wine
1 1/2
TEASPOONS dried thyme leaves
2
bay leaves
1
TABLESPOON cornstarch
2
TABLESPOONS cold water
Directions
1.
Preheat oven to 300F. Trim beef of all visible fat. Sprinkle with salt and pepper.
2.
Heat 2 tablespoons oil in a large Dutch oven. Add beef and brown on all sides. Remove from pan.
3.
Add remaining 1 tablespoon oil, onion, carrot, celery, and parsnip to pan. Saute until lightly browned, about 8 minutes.
4.
Add garlic, mushrooms, chili powder and cook 3 minutes.
5.
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.)
6.
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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