On the tenth day of our holiday table, we turn to something bold, generous, and deeply satisfying. Ten Lords A-Leaping calls for a dish with presence — one that arrives at the table with confidence and rewards patience. Beef Brisket with Wild Mushrooms does exactly that.
Slow-braised until fork-tender, this brisket is rich and savory, bathed in a deeply aromatic sauce infused with red wine, porcini mushrooms, garlic, and thyme. It’s the kind of dish that fills the house with anticipation long before it’s served — hearty, grounding, and made for a table full of hungry guests and generous pours of Cabernet Sauvignon.
The Story Behind the Dish
Brisket has long been a celebratory cut — not because it’s quick or flashy, but because it transforms through time. Given a slow oven and a flavorful braising liquid, this humble cut becomes meltingly tender, deeply flavorful, and profoundly comforting.
Wild mushrooms play an essential supporting role here. Porcini lend depth and umami to the braising liquid, while sautéed fresh mushrooms add texture and richness at the finish. A splash of balsamic vinegar sharpens the edges just enough, keeping the dish balanced rather than heavy.
This is holiday cooking at its most rewarding: simple ingredients, careful technique, and the patience to let everything come together.
Ingredients
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2 heads garlic, cloves separated but unpeeled
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½ oz dried porcini mushrooms
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⅔ cup boiling water
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2 tbsp olive oil
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1 (2½–3 lb) beef brisket
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Kosher salt and freshly ground black pepper
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1 red onion, halved and sliced
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1 cup dry red wine
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1½ cups beef broth
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1 tsp fresh thyme leaves
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2 tbsp unsalted butter
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1 lb mixed wild mushrooms, sliced
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3 tbsp balsamic vinegar
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Chopped parsley or arugula, for garnish
Directions
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Prepare the mushrooms.
Place dried porcini in a small bowl and cover with boiling water. Let soak for 20 minutes. Remove mushrooms, squeeze excess liquid back into the bowl, then strain the soaking liquid. Chop mushrooms and reserve both mushrooms and liquid. -
Sear the brisket.
Preheat oven to 300°F. Season brisket generously with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Sear brisket on both sides until deeply browned, about 4 minutes per side. Remove to a plate. -
Build the braise.
Lower heat to medium. Add onions to the pot and sauté until softened and lightly browned. Add wine and reduce by half, scraping up any browned bits. Stir in beef broth, porcini mushrooms, reserved soaking liquid, and thyme. Nestle brisket back into the pot, tucking garlic cloves around it. -
Slow cook.
Cover and transfer to the oven. Braise for about 3½ hours, until the brisket is fork-tender. Remove brisket to a cutting board and let rest at least 15 minutes. -
Finish the mushrooms.
Melt butter in a large skillet. Add fresh mushrooms and reserved minced garlic, sautéing until deeply browned. Add balsamic vinegar and stir to release any caramelized bits. -
Assemble and serve.
Skim excess fat from the braising liquid. Stir sautéed mushrooms into the sauce. Slice brisket across the grain and return slices to the pot. Garnish with parsley or arugula and serve hot.
Notes from Our Kitchen
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Low and slow wins. Don’t rush the braise — time is the secret ingredient.
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Slice across the grain. This ensures tender, silky slices every time.
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Make ahead friendly. Like many braises, this dish improves overnight.
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Serve simply. Mashed potatoes, polenta, or crusty bread are all welcome companions.
Perfect Pairings
This dish calls for wines with structure, depth, and confidence — Cabernets that can meet the richness of the brisket head-on.
Cowell Creek Vineyards Cabernet Sauvignon
Dark fruit, firm structure, and savory undertones complement the beef and earthy mushrooms beautifully.
Longhand Cabernet Sauvignon, Alexander Valley
Layered and expressive, with ripe blackberry, cedar, and polished tannins that echo the depth of the braise.
Dead Canyon Ranch Cabernet Sauvignon, Horse Heaven Hills
Bold and structured, with dark fruit and mineral edge — a powerful pairing for a dish with real presence.
A Toast to Ten Lords A-Leaping
On the tenth day of our holiday table, we celebrate dishes that arrive with confidence and reward patience. Beef Brisket with Wild Mushrooms is rich, grounding, and made to be shared — the kind of meal that keeps the table full and the conversation lively.
Find these bottles and more at your local Vinodivino.
(Adapted from Pedroncelli)
