Recipes

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.

Net Carbs: 6 grams Total Carbs: 7 grams Fiber: 1 grams Protein: 66 grams Fat: 68 grams Calories: 921 Makes: 6 servings Prep Time: 15 minutes Total Time: 2 hours 15 minutes