Time: 3 hours 45 minutes
Complexity: easily
Servings: 6 - 8

This whole beef brisket is braised in the oven on a thick bed of onions, bacon, and mushrooms in a flavorful sauce made from chicken broth and balsamic vinegar. Before adding the meat to the casserole, sear the brisket thoroughly until golden brown on all sides, sealing in all the juices. This will create a juicy, melt-in-your-mouth brisket with a multifaceted flavor from the balsamic vinegar, fried bacon, mushrooms, and onions. Serve the braised brisket in thin slices. Reduce the liquid with the vegetables and mushrooms in the casserole until it thickens slightly, then pour it over the meat.

Ingredients:

• 1 beef brisket weighing 2.2 kg.
• 110 g bacon (piece), remove the skin and set aside, cut the bacon into strips
• 3 large onions, thinly sliced
• 3 stalks celery, thinly sliced ​​diagonally
• 4 cloves garlic, crushed and finely chopped
• 450 g of champignons, stems removed, caps thinly sliced
• 2 cups balsamic vinegar
• 3-4 cups chicken broth
• 4 bay leaves
• 1 fresh bunch of thyme
• 1 bunch fresh chives, finely chopped, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, champignon mushrooms, celery, bay leaf, thyme, bacon

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Preparation:

Step 1
• Grease a large roasting pan with olive oil and heat over high heat. Generously season the beef brisket with salt. Place the brisket in the roasting pan and brown it thoroughly on both sides. Remove the brisket from the roasting pan and set aside.
Step 2
• Preheat oven to 190°C.
Step 3
• Reduce the heat to medium, drain off any excess oil, and add the bacon and reserved rind to the pan with a little oil. Cook the bacon, stirring occasionally, until crisp and the fat has released. Add the onion and celery. Season with salt and cook until the vegetables are very soft and fragrant, 7-8 minutes. Add the garlic and cook for another 2-3 minutes.
Step 4
• Add the mushrooms and cook until softened and wilted. Add the balsamic vinegar and reduce it by half. Taste. There will be a strong vinegar taste, but that's normal. Season with salt if needed. Place the brisket on top of the vegetable mixture and pour chicken broth into the pan to cover the brisket. Add the bay leaf and thyme.
Step 5
• Cover the roasting pan with foil and place in the oven. Simmer for 1 hour, then check the brisket and turn it over. Add more broth if the liquid level has decreased. Cover the roasting pan again with foil and place in the oven for another hour. Remove the foil and simmer for another 30 minutes.
Step 6
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil and let rest for 20 minutes.
Step 7
• Skim off any excess fat from the surface of the sauce in the roasting pan. If the vegetables are swimming in the sauce, reduce some of the liquid on the stovetop over medium heat. The sauce should be soup-like. Taste and add salt and pepper if needed. Slice the brisket across the grain at a slight angle. Serve topped with the onion-mushroom mixture and sprinkled with finely chopped chives.

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