Brisket with Mushrooms and a Cucumber Avocado Salad

Directions

Directions: 1. Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature. 2. Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. 3. Strain soaking liquid through a coffee filter to remove grit. Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. 4. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board. Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices. A small handful of dried mushrooms add lots of flavor to this traditional dish. If you are a real mushroom fan, add a cup of sliced sautéed mushrooms just before serving.

Ingredients

• 1 ounce dried porcini mushrooms
• 1 tablespoon vegetable oil
• 1 4 to 5 pound beef brisket
• 2 medium onions, thinly sliced
• 3 garlic cloves, pushed through a press
• 1 can (14 1/2 ounces) reduced sodium beef broth
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Parsed from recipe text (no separate ingredient records).