Shiitake and Sage-Scented Pot Roast

Makes 8-10 servings

Don’t worry if you can’t find the shiitakes- good old white button mushrooms will do fine. To enhance the flavor, you may want to add 1/2 ounce dried porcinis or dried mushrooms soaked in 3/4 cup boiling water for 30 minutes. Just rinse the porcinis after soaking, strain the soaking liquid through cheesecloth, and mix them together along with the button mushrooms.

ingredients

1/4 cup vegetable oil
One 4-pound fresh beef brisket, trimmed
4 red onions, sliced
2 garlic cloves, thinly sliced
3 tbsp. all-purpose flour
1 pound fresh shiitake mushrooms, stems discarded
One 13 3/4 to 14 1/2-ounce can beef broth
1 1/4 cups dry red wine
1/4 cup chopped fresh parsley
4 large fresh sage leaves
1 bay leaf
1 1/2 tsp. fresh thyme leaves
1/2 tsp. salt
1/4 tsp. freshly ground pepper

directions

1
Preheat the oven to 325°F.
2
In a large Dutch oven, heat the oil over medium-high heat. Add the brisket and brown on all sides, about 10 minutes. With tongs, transfer the brisket to a plate and set aside. Reduce the heat to medium and add the onions. Cook, stirring occasionally, for 15 minutes, or until lightly browned. Add the garlic and cook, stirring, for 30 seconds. Stir in the flour and cook, stirring, for 2 minutes, or until lightly browned.
3
Return the brisket to the Dutch oven. Stir in the mushrooms, broth, red wine, 2 tbsp. parsley, sage, bay leaf, thyme leaves, salt and pepper, and bring to a boil over high heat. Cover, transfer to the oven, and cook for 2 1/2 hours, or until the brisket is fork-tender.
4
Transfer the meat from the Dutch oven to a cutting board and let it rest, loosely covered with foil, for 15 minutes. Skim the fat from the sauce. Discard the sage and bay leaves. Bring the sauce to a boil over high heat, then reduce the heat to medium-high, and cook, stirring occasionally, for 15 minutes, or until the sauce is slightly thickened. Stir in the remaining 2 tbsp. of parsley. Transfer the sauce to a gravy boat. Slice the pot roast across the grain, arrange on a large serving platter, and serve with the sauce.

Source: Kelly