Ingredients
Estimated Times
Preparation Time: 30 mins
Cooking Time: 180 mins
Servings: 20
1/2 C olive oil, divided
1 3/4 lbs. onions, halved and sliced
2 lbs. mushrooms, sliced
5 lbs. brisket
1 3/4 C chicken broth
1/4 C ketchup
2 T Worcestershire sauce
2 T dark brown sugar
2 tsp. instant coffee
1 T flour
1/2 tsp. dried thyme
Pre heat oven to 325 degrees.
Heat 4 T of the oil in large skillet.
Add onions and saute over low heat, stirring occasionally, until golden brown, about 25 min.
Transfer to a bowl.
Heat two more T of oil in the same pan.
Add the whole mushrooms and saute until they are brown and the juices have evaporated, about 20 min.
Transfer to the bowl with onions.
Add 2 T of oil to the same pan.
Season brisket with salt and pepper and add to the pan fat side down.
Cook until brown, about 6 min. on each side, and transfer to a plate.
Spread half of the mushrooms and onions in a large roasting pan.
Top with the brisket, fat side up, and top with the remaining mushrooms and onions.
Whisk together broth, ketchup, worcestershire sauce, brown sugar, coffee, flour, and thyme in a medium bowl.
Pour over brisket and cover.
Bake for 2 hours and remove cover.
Spoon juices over meat and vegetables, cover and cook for an additional 45-60 min.
Cool brisket and slice across the grain and spoon over gravy and vegetables.
Cover and chill or reheat to serve.
Preparation
see above
