French Onion Portobello Brisket
Total TimePrep: 20 min. Cook: 8 hours
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!
@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.
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!
I know the recipe says fresh brisket, but can I use a corned brisket instead? What's the difference?
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.
This was very easy to make and was delicious the next night also.
This recipe is both delicious and easy. I will definitely make again.