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Red Wine-Braised Brisket with Mushrooms, Tomato, and Rosemary

Red Wine-Braised Brisket with Mushrooms, Tomato, and Rosemary Recipe

  • 3 ounces (6 tablespoons) extra virgin olive oil
  • 1 large brisket (3 to 4 pounds), trimmed of any excess fat
  • Salt and pepper
  • ½ clove garlic, thinly sliced
  • 1 onion, cut into medium dice
  • 1 large carrot, peeled, halved lengthwise, and then sliced ¼-inch thick
  • 1 stalk celery, sliced ¼-inch thick
  • 1 teaspoon chopped fresh rosemary
  • 3 tablespoons butter
  • ½ cup flour
  • 2 cups red wine
  • 28 ounces canned Italian peeled tomatoes
  • 2 cups Chicken Stock
  • 1 cup quartered large button mushrooms
  • 4 ounces dried porcini mushrooms, soaked in 2 ounces (¼ cup) very hot water to soften
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 721kcal (36%)
Total Fat 37g (56%)
Saturated Fat 12g (58%)
Cholesterol 156mg (52%)
Total Carbohydrate 33g
Dietary Fiber 5g
Sugars 6g
Protein 52g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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