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Ingredientes
- 1 ounce dry porcini mushrooms
- 1 Tbsp. vegetable oil
- 4 lb beef brisket - (to 5)
- 2 med onions thinly sliced
- 3 x garlic cloves pressed
- 1 can reduced-sodium beef broth - (14 1/2 ounce)
- 1 x bay leaf
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Place mushrooms in a small bowl with 3/4 c. of water. Microwave on high till water boils; remove and let mushrooms cold to room temperature.
- Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add in onions; continue browning. When onions are brown, add in 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 in bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hrs, till brisket is tender. Transfer brisket to a cutting board.
- Increase heat to high and cook till juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices.
- This recipe yields 6 servings.
- Description: "A small handful of dry mushrooms add in lots of flavor to this traditional dish. If you are a real mushroom fan, add in a c. of sliced sauteed mushrooms just before serving."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 368 | |
| Calories from Fat 163 | 44% |
| Total Fat 18.12g | 23% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.06g | |
| Cholesterol 131mg | 44% |
| Sodium 599mg | 25% |
| Potassium 789mg | 23% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.4g | 1% |
| Protein 45.1g | 72% |
