Beef Brisket with Shiitake Mushrooms and Red Wine Sauce

Oxmoor House
The slow cooker does its best work as it simmers beef brisket to extreme tenderness with mushrooms and onions in red wine.
6 to 8 servings


+ Add To Shopping List
1 (3-pound) boneless beef brisket
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
2 tablespoons vegetable oil
2 small onions, thinly sliced
1/2 pound fresh shiitake mushrooms, stems removed
1/2 cup dry red wine
1/2 cup beef consommé
1/4 cup ketchup
1 teaspoon prepared horseradish
1 large garlic clove, minced
2 tablespoons all-purpose flour
2 tablespoons water


Trim excess fat from brisket. Rub brisket with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown brisket on both sides in hot oil in a large skillet over medium-high heat.

Place half of onion slices in bottom of a 6-quart electric slow cooker. Top with mushrooms. Combine red wine and next 4 ingredients; stir well. Drizzle half of red wine mixture over mushrooms; top with brisket. Place remaining half of onion slices on top of brisket. Drizzle with remaining red wine mixture. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 9 hours.

Remove meat to a serving platter; keep warm. Remove vegetables with a slotted spoon; set aside. Reserve 2 cups liquid in slow cooker.

Stir together flour and water until smooth; stir into reserved liquid. Cover and cook on HIGH 15 to 20 minutes. Add vegetables, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well. Serve wine sauce over brisket.

Created date

August 2009