Jayni cooks up ‘Beef Brisket Dinner’

Join “Jayni’s Kitchen” this week for “Beef Brisket Dinner.”

Host Jayni Carey will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Beef Brisket Braised in Red Wine with Mushrooms

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3-to-4 pound beef brisket

garlic salt

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.

Pour the braising liquid into a saucepan, add the cooked mushrooms and simmer over medium-low heat from 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.