Join "Jayni's Kitchen" this week for "Beef Brisket Dinner."
Host Jayni Carey will prepare the recipe below.
A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.
Beef Brisket Braised in Red Wine with Mushrooms
3 to 4 pound beef brisket
salt and black pepper
1/2 cup shallot, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 tablespoon olive oil
1/2 cup diced canned tomatoes
1 cup dry red wine
8 ounces small button mushrooms, rinsed
Trim excess fat from the brisket, leaving a thin layer on the fat side. Sprinkle with garlic salt, salt and pepper. Place the brisket in a large baking dish or roasting pan.
Combine the chopped shallot, carrot and celery in a bowl. Add the olive oil and toss to coat. Spoon the vegetable mixture over and around the brisket. Place the brisket, uncovered, in a 350 degree oven for 1 hour.
After 1 hour, add the chopped tomatoes and red wine to the pan. Cover tightly with a lid or aluminum foil. Return the brisket to the oven and continue cooking for 15 minutes; then reduce the heat to 300 degrees and cook the brisket for 1 hour. Add the mushrooms and baste the brisket with the pan juices. Cover and return to the oven for 1 hour more, or until the brisket is very tender.
Remove the brisket from the pan and cover with aluminum foil. Using a slotted spoon, remove the mushrooms from the pan and reserve. Place a wire-mesh strainer over a wide bowl. Pour the braising liquid and vegetables into the strainer. Separate the fat from the braising liquid and discard. Using the back of a large spoon or a rubber spatula, press the vegetables through the strainer and stir into the braising liquid. (The vegetables may also be pureed in a blender or food processor.) Pour the braising liquid into a sauce pan, add the cooked mushrooms and simmer over medium-low heat for 3 to 5 minutes to reduce and thicken slightly.
To serve, slice the brisket across the grain into thin slices. Top with the pan juices and mushrooms. Serves 6 to 8.