Marinated brisket with mushrooms in wine
2 lb. brisket (1st cut)
2 1/2 cups dry red wine
2 T vegetable oil
1 box fresh button mushrooms
1 box fresh portabella mushrooms
1 large onion
1 T Pepper
1 T Salt(if the meat is non-kosher)
Marinate the brisket with the dry red wine for about 5 hours. Then, about 10 minutes before the meat is finished marinating take the large onion and dice into small pieces. Place the vegetable oil inside the pan and let it get very hot. Place the onions inside the pan and let it cook on high till golden brown (about 6 minutes). Then, add in the 2 box of fresh mushrooms until soft. Add the pepper (and salt if the meat is non-kosher). Turn flame off and let the mixture sit for a few minutes. Turn the oven into 325. Then,take the meat out of the fridge and add the spiced mushrooms and onions. Cover the meat and place in the oven. Let the meat cook for 2 hours. When you take the meat out of the oven, let it sit uncovered for about 45 min and then slice. If your family likes meat well done, place the meat in the oven for 30 min on 350 before the meal and then serve.
Pairs Well With
I created this recipe when I was cooking for the holiday of Rosh Hashana. I had bought a brisket and I wanted the flavor of the meat to be strong and delicious, so I decided to marinate the meat in wine. The turnout was incredible and so easy to make. There was not a piece of meat left at the end of the meal!