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“I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up.” —Aysha Schurman, Ammon, Idaho
This recipe is:
Diabetic Friendly
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 5 ounces cooked beef with 1/3 cup gravy equals 301 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 324 mg sodium, 3 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.
Originally published as French Onion Portobello Brisket in Simple & Delicious December/January 2011, p17
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 27, 2012 by njgodfrey
This was awesome! Just a suggestion: I took the leftover brisket & shredded it. Over medium heat in a dutch oven, I cooked a 1/4 cup of diced green pepper & 1/4 cup of diced onion in a tablespoon of butter until tender. Reduce heat & add the shredded meat & stir until heated. Add four slices of provel cheese, & mix until melted in the meat mixture. Serve on hoagie rolls. YUM!
Reviewed on Jan. 26, 2012 by bigmamacooks
@anneej01: NO! Corned beef is a cured meat and has an entirely different taste from a "non-corned" brisket. You could probably adapt this recipe for another cut of beef if you can find the one indicated.
Reviewed on Jan. 01, 2012 by gillettcookie
Overall a very good recipe.... I didn't have the french onion soup; or a packet of onion soup mix.... so it was a little bland. But next time I make it I will make sure to have those items on hand!! We enjoyed it; along with our black-eyed peas!! Happy New Year!
Reviewed on Feb. 09, 2011 by anneej01
I know the recipe says fresh brisket, but can I use a corned brisket instead? What's the difference?
Reviewed on Jan. 12, 2011 by mkfrazier
This turned out quite nicely. I had to use a smaller flank steak instead of brisket, so it was pretty lean. Still, it was nice and tender. I did reduce the cooking time to 6 hours given the smaller cut of beef. I also used beef broth, but think the wine would give it even more flavor. This will become a regular dish around here.
Reviewed on Jan. 08, 2011 by cris9
This was very easy to make and was delicious the next night also.
Reviewed on Dec. 12, 2010 by lkail
This recipe is both delicious and easy. I will definitely make again.
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