Brisket With Mushrooms Recipe - Cooking Index
Brisket With Mushrooms Recipe - Cooking Index
| 1 oz | 28g | Dried porcini mushrooms |
| 1 tablespoon | 15ml | Vegetable oil |
| 4 lbs | 1816g / 64oz | Beef brisket - (to 5) |
| 2 lbs | 908g / 32oz | Onions - thinly sliced (medium) |
| 3 | Garlic cloves - pressed | |
| 1 | Reduced-sodium beef broth - (14 1/2 oz) | |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature.
Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more.
Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit.
Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board.
Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices.
This recipe yields 6 servings.
Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 66 grams
Fat: 68 grams
Calories: 921
Description:
"A small handful of dried mushrooms add lots of flavor to this traditional dish. If you are a real mushroom fan, add a cup of sliced sauteed mushrooms just before serving."
Source:
Atkins Cookbook at http://atkinscenter.com
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