Brisket of Beef
Serves 6 to 8
4 large onions, chopped
1 small green pepper, chopped
3 celery stalks, chopped
8 medium mushrooms, thinly sliced
4 shallots, chopped
1/2 tsp tarragon
Preheat oven to 350°F. Pat brisket dry with paper towels.
Heat oil in Dutch oven. Sprinkle meat with salt and pepper and add to pot. Brown on all sides and remove from pot.
Add the onion, green pepper, and celery to the same pot and brown lightly in oil. Reduce heat and return brisket to pot. Add peppercorns, cover, and simmer for about 3 hours.
Skim off fat from pan juices and pour the fat into a small skillet. Add the mushrooms, shallots, and tarragon, and sauté until soft.
Distribute the mushroom mixture evenly over meat and cook for about half an hour.
© Lobel's of New York