Mouth-watering goodness best describes this brisket. A dry rub of Tuscan seasonings is preparation for the long, slow cooking process. The meat turns out tender and perfectly seasoned.
6 lb. beef brisket, preferably flat-cut
Salt and pepper, to taste
2 tbsp. Hungarian sweet paprika
2 tbsp. minced garlic or garlic powder
1 tbsp. crushed oregano
3 tbsp. olive oil
4 cups onions, peeled and sliced
4 cloves garlic, chopped
1 can (28-oz.) tomatoes, chopped, with juice
1 1⁄2 cups white wine
1 1⁄2 cups beef stock
2 bay leaves
1 oz. porcini mushrooms, reconstituted and chopped
2 cups sliced portobello mushrooms, sautéed
1. Rub brisket all over with salt, pepper, paprika, garlic, and oregano; refrigerate, covered, 6 hours, or overnight.
2. Heat olive oil in a large, deep sauté pan or flameproof casserole. Wipe seasonings off beef and brown on both sides; remove and reserve. Sweat onion and garlic in remaining oil until lightly colored. Add tomatoes, white wine, beef stock, bay leaves, and porcini mushrooms and bring to a simmer.
3. Return beef to pan, submerging it in liquid. Cover and braise until very tender, about 11⁄2 to 2 hr.
4. Slice and serve, napped with some of the sauce (reduced if necessary, to thicken) and topped with sautéed portabello mushrooms.