- 3 ounces (6 tablespoons) extra virgin olive oil
- 1 large brisket (3 to 4 pounds), trimmed of any excess fat
- Salt and pepper
- ½ clove garlic, thinly sliced
- 1 onion, cut into medium dice
- 1 large carrot, peeled, halved lengthwise, and then sliced ¼-inch thick
- 1 stalk celery, sliced ¼-inch thick
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons butter
- ½ cup flour
- 2 cups red wine
- 28 ounces canned Italian peeled tomatoes
- 2 cups Chicken Stock
- 1 cup quartered large button mushrooms
- 4 ounces dried porcini mushrooms, soaked in 2 ounces (¼ cup) very hot water to soften
- Preheat the oven to 300°F.
- Put the olive oil in a roasting pan or a large, ovenproof sauté pan and place over high heat.
- Season the brisket generously with salt and pepper.
- When the oil is hot, gently sear the meat on all sides until good and golden brown.Remove meat from the pan and set aside on a serving platter.
- Add the garlic, onion, carrot, and celery to the pan and cook for 2 minutes, still on high heat.
- Add the rosemary and a bit more salt and pepper.
- Add the butter and cook until melted.
- Lower the heat to medium and sprinkle in the flour. Cook for 2 minutes, stirring constantly.
- Add the red wine, raise the heat to high, and cook for 2 minutes, scraping the bottom of the pan so the ingredients do not stick.
- Add the tomatoes, crushing them a bit with your hands—yes, your hands—as you put them into the pan.
- Add the chicken stock and the quartered button mushrooms, and stir everything around in the pan.
- Add porcini mushrooms (sliced, if the pieces are very large) along with their soaking liquid.
- Return the brisket to the pan and cover with the lid or aluminium foil.
- Place in the oven and braise gently for 2 to 3 hours, checking occasionally to make sure the liquid is not boiling. The meat should be very tender, almost “falling off the bone,” and the sauce will have thickened slightly.
- Turn off the heat, but leave the pan undisturbed inside the oven for 30 minutes.
- Remove the meat to a cutting board, slice across the grain into thin slices, and arrange on a serving platter. Garnish with the sauce and vegetables from the pan and serve.