¼ cup plus 3 tablespoons olive oil
2 to 3 onions, thinly sliced
4 (8-ounce) packages sliced mushrooms
1 (5-pound) brisket
2 cups beef broth
¼ cup ketchup
2 tablespoons brown sugar
1 tablespoon flour
2 teaspoons instant coffee (not prepared)
½ teaspoon pepper
In a large skillet, heat ¼ cup oil over low heat. Add onions and cook until soft and lightly golden – do not brown. Remove from pan, add 1 tablespoon olive oil and sauté the mushrooms until browned. Remove and toss with onions. Heat remaining oil in pan and add brisket. Sear on both sides – about 5 minutes each. Preheat oven to 325 degrees.
Place ½ of the mushroom-onion mixture along the bottom of a large roasting pan. Top with brisket and rest of mushroom-onion mixture. Whisk together beef broth, ketchup, brown sugar, flour, coffee and pepper. Pour over brisket. Cover tightly and cook for about 4 hours, basting halfway. Let stand and rest before slicing. Keep in gravy for reheating.
Everyone loves brisket and everyone has their favorites. If this one doesn’t do it for you (although I can’t imagine why!), try one of our popular hits.