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Serves 6-8
prep time: about 3 1/2 hours |
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INGREDIENTS |
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4 lb. First-Cut Wagyu
Brisket
3 tablespoons olive oil
Salt and freshly ground pepper
4 large onions, chopped
1 small green pepper, chopped
3 stalks celery, chopped
8 peppercorns
8 medium mushrooms, thinly sliced
4 shallots, chopped)
1/2 teaspoon tarragon
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DIRECTIONS |
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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. Now, 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.
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© Lobel's of New York
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