French Onion Portobello Brisket
Total TimePrep: 20 min. Cook: 8 hours
- 1 fresh beef brisket (4 pounds)
- 1-3/4 cups sliced baby portobello mushrooms
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons butter
- 1 can (10-1/2 ounces) condensed French onion soup
- 1/4 cup dry white wine or beef broth
- 1/2 teaspoon coarsely ground pepper
- Fresh sage, optional
- Cut brisket in half; place in a 5-qt. slow cooker.
- In a large saucepan, saute the mushrooms, onion 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.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts5 ounce-weight: 301 calories, 12g fat (5g saturated fat), 94mg cholesterol, 324mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 42g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.
Jan 27, 2012
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!
Jan 26, 2012
@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.
Jan 1, 2012
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!
Feb 9, 2011
I know the recipe says fresh brisket, but can I use a corned brisket instead? What's the difference?
Jan 12, 2011
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.
Jan 8, 2011
This was very easy to make and was delicious the next night also.
Dec 12, 2010
This recipe is both delicious and easy. I will definitely make again.
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