A stunning pot roast with deep flavors and a rich dark sauce.


  • 1 large head garlic, separated into cloves (substituted 12 cloves of roasted garlic)
  • 1 cup all-purpose flour (substituted Amaranth flour)
  • 2 teaspoons kosher salt (substituted plain sea salt)
  • ½ teaspoon freshly ground black pepper
  • 1 (4 to 5-pound) beef brisket (I bought about 6lbs)
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced (I used 3 sweet onions)
  • ½ lb. of fresh shitake mushrooms thinly sliced (my addition)
  • 3 cups dry red wine (kosher) (bottle of cheap red table wine worked well)
  • ¼ cup tomato paste
  • 2 dried bay leaves, preferably Turkish (substituted 3 fresh bay leaves)
  • 1 teaspoon dried thyme (substituted about 2 tbsp of fresh thyme)
  • 1 quart stock, preferably homemade beef and/or mushroom
  • 1 lb. small red and white potatoes


Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side. Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions, shitake mushrooms and the garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket, potatoes and any other vegetable. Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.

For Horseradish Sauce:
1/2 cup finely grated fresh or drained prepared horseradish
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon snipped fresh chives
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl. Stir well to blend and season with salt and pepper. You should have about 1 cup. Keep refrigerated until ready to serve.


The addition of the shitake mushrooms made it a bit heartier and added to the texture of the dish. The potatoes make this recipe into more of a pot roast, and carrots, onions, etc. will add variety.

MacGourmet downloadBeef Brisket. To import, drag image to your MacGourmet recipe box.