Tamari, sherry, dried mushrooms and Worcestershire sauce add intense umami flavor to this saucy brisket. Read more about this recipe.
Active Time
40 mins
Total Time
5 hrs
Yield
Serves 10
How to Make It
1. Step
Preheat oven to 350°F.
2. Step
Place mushrooms in a small bowl and cover with boiling water. Let soak for 30 minutes. Reserve the soaking liquid and chop the mushrooms.
3. Step
Meanwhile, trim all but 1/2-inch layer of fat from brisket. Season with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Beginning with the fat-side down, sear the brisket, flipping occasionally, until browned all over, about 10 minutes total. Transfer to a plate.
4. Step
Reduce heat to medium. Add onions and garlic and cook, stirring often, until translucent, about 3 minutes. Add tomato paste and cook for 1 minute. Add the mushrooms and reserved soaking liquid, stirring to scrape up any browned bits. Cook for 1 minute. Add 1/2 cup sherry, tomatoes, thyme and bay leaf and simmer for 2 minutes.
5. Step
Return the brisket, fat-side up, and any accumulated juices to the pot. Pour in wine. Cover the pot and transfer to the oven. Bake for 3 hours.
6. Step
Uncover and continue baking until the brisket is fork-tender and the sauce has thickened, 40 minutes to 1 hour 20 minutes more.
7. Step
Transfer the brisket to a clean cutting board. Discard the thyme and bay leaf and skim fat from the surface. Stir vinegar, Worcestershire, tamari (or soy sauce) and the remaining 1/2 cup sherry into the sauce; cook over medium heat until slightly reduced, about 10 minutes. Slice the brisket against the grain and return it to the sauce. Serve sprinkled with parsley.
Ingredients
2 ounces dried mushrooms, such as porcini and/or shiitake
2 cups boiling water
1 (3 pound) flat-cut brisket (see Tip)
1 teaspoon kosher salt
½ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
3 cloves garlic, smashed and peeled
2 tablespoons tomato paste
1 cup dry sherry, divided
1 (28 ounce) can no-salt-added whole peeled tomatoes, crushed
6 sprigs fresh thyme
1 bay leaf
1 (750 milliliter) bottle full-bodied red wine, such as cabernet sauvignon
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce (see Tip)
1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
