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Recipes Mangia Mondays Home

Sunday, November 6, 2011

mangia mondays 35: balsamic braised brisket

hey, friends!
welcome to


a blog hop i co-host each week with
lisa from shine your light!

this week i'm sharing:
balsamic braised brisket

extra virgin olive oil
1 (5 lb) beef brisket
salt
1/4 lb slab bacon, skin removed & reserved, bacon cut into lardons
3 large onions, thinly sliced
3 celery ribs, thinly sliced on bias
4 cloves garlic, minced
1 lb crimini mushrooms, stemmed & finely sliced
2 C balsamic vinegar
3-4 C beef stock
4 bay leaves
1 fresh thyme bundle

1. coat a large roasting pan with olive oil & bring to a high heat. season the brisket generously with salt. add the brisket to the pan & brown well on both sides. remove the brisket from the pan & reserve.

2. preheat the oven to 375 f.

3. lower the heat to medium, ditch the excess oil, & add the bacon & reserved skin to the pan with a little more oil. cook the bacon, stirring occasionally, until the bacon is crispy & has let out a lot of fat. add the onions & celery. season with salt & cook until they are very soft & aromatic, 7-8 minutes. add the garlic & cook another 2-3 minutes. toss in the mushrooms & cook until they are soft & wilted. add the balsamic vinegar & reduce it by half. lay the brisket on top of the veggie mixture & add the stock to the pan until it just covers the brisket. add the bay leaves & thyme.

4. cover the pan with foil & roast in the oven for 1 hour. check the brisket & turn it over. add more stock if the liquid level has reduced. cover the pan again & return it to the oven for another hour. remove the foil & roast for 30 minutes more.

5. remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, & let rest for 20 minutes before slicing.

6. skim off any excess fat from the cooking liquid. if the vegetables are swimming in liquid, reduce on the stovetop over medium-high heat. taste & re-season if needed. serve over sliced brisket.


oh.my.lanta.
this brisket is SO good.
i know i say that a lot,
but really... this is amazing!
i served mine with smashed potatoes
& fresh green beans with garlic & a little bit of bacon.
:)

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link up those recipes & food posts!

how mangia mondays work:

. add a link to your recipe or food post & visit some others who have linked up before you .

. link back to mangia mondays anywhere on your blog .

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until next time,
dowlings, out!

7 comments:

  1. Hi,
    Your balsamic brisket looks amazing!
    I shared my Cranapple Sauce and a video for making salmon patties.

    Thanks for hosting!

    ReplyDelete
  2. Thanks for hosting! I posted a recipe for cream of potato soup and a profile for canned salmon, a great, budget-friendly solution for good eating.

    ReplyDelete
  3. Hi Kristin, Thanks for hosting.I love your recipe for balsamic brisket. I can always tell a good recipe when brisket at breakfast makes my mouth water.

    I'm sharing a holiday drink recipe for some of the great festivities we have coming up.

    ReplyDelete
  4. This brisket looks fantastic! I have never tried making one before.

    ReplyDelete
  5. Hi, Kristin. This is my first time visiting. Your brisket looks delicious, but I must say, the cupcake icing displayed in your banner at the top of this page is outrageously gorgeous! I shared a Pennsylvania Dutch turkey stuffing recipe, a Lithuanian blynai recipe, and a California roll recipe today. Thank you for hosting us and have a great week!

    ReplyDelete