Portabella Brisket
Elevate your next comfort food dinner with this hearty and flavor-packed Portabella Brisket recipe! Tender, slow-cooked beef brisket is seared to perfection, then braised in a robust combination of dry red wine, savory beef broth, garlic, and fresh herbs. The addition of earthy, meaty portabella mushrooms during the final hour of cooking takes this dish to an entirely new level of richness. Perfectly balanced with caramelized onions and a touch of tomato paste for depth, every bite melts in your mouth. With just 25 minutes of prep and an oven-kissed cooking process that locks in flavor, this one-pot wonder is ideal for special occasions or cozy family dinners. Serve with its luscious, herb-infused sauce for a meal that’s as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 12 ounces portabella mushrooms
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 2 leaves bay leaves
- 1 teaspoon paprika
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels and season both sides with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and paprika.
In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the brisket for 4-5 minutes per side until deeply browned. Remove from the pot and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened.
Add minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Add beef broth, thyme sprigs, bay leaves, and the seared brisket back into the pot. Ensure the liquid reaches halfway up the brisket. Cover with a lid.
Place the pot in the preheated oven and cook for 3 hours, flipping the brisket halfway through.
While the brisket cooks, clean and slice the portabella mushrooms into thick strips.
After 3 hours, add the mushrooms to the pot, submerging them slightly in the sauce. Cover and cook for an additional hour.
Remove the pot from the oven and discard the thyme sprigs and bay leaves.
Let the brisket rest in the pot for 15 minutes before slicing against the grain. Serve with mushrooms and a generous amount of sauce drizzled on top.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 7875 mg | 342% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 19.2 g | ||
| Protein | 417.6 g | 835% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 303 mg | 23% | |
| Iron | 43.5 mg | 242% | |
| Potassium | 6388 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
