French Onion Portobello Brisket
We love this. I do not use the brisket. I have used it with many other types of beef roast.
We love this. I do not use the brisket. I have used it with many other types of beef roast.
- Carbohydrate 3.92364240725238 g
- Cholesterol 131.76836973624 mg
- Fat 17.4849518354592 g
- Fiber 0.627240731272732 g
- Protein 42.5652715284296 g
- Saturated Fat 6.84697365239586 g
- Serving Size 1 1 Serving (259g)
- Sodium 181.532358066941 mg
- Sugar 3.29640167597965 g
- Trans Fat 2.42256424066902 g
- Calories 352 calories
Step-by-step
- Cut brisket in half; place in a 5 quart slow cooker.
- In a large saucepan, saute the mushrooms, onions and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
- Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.
Adapting the Cut and Managing Moisture
Swapping brisket for a chuck roast alters the fat distribution and shortens cooking time by roughly two hours. Sauté the red onions and garlic in butter for exactly four minutes to release their natural sugars before adding liquid. Deglace the saucepan thoroughly with dry white wine to dissolve the browned fond stuck to the pan bottom. That fond builds the foundational savory depth of the sauce. Pour the warm mushroom mixture directly over the beef inside a five-quart slow cooker to jump-start the heat transfer.
Long-Term Cooking Mechanics and Pitfalls
Resist opening the slow cooker lid during the eight to ten hour low heat cycle. Every lid removal drops the internal ambient temperature by 10 to 15 degrees and adds 20 minutes to the total cooking time. Overcooking beef past the tender stage causes stringy dryness because muscle fibers squeeze out remaining moisture. Cook until an instant-read thermometer registers 205 degrees Fahrenheit for proper collagen breakdown. Slice the cooled meat against the grain into half-inch portions.
