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18Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil (to sauté, divided)
- 4 lb. beef brisket
- 2 tsp. salt
- 1 tsp. black pepper
- yellow onions (2 medium, 1 lb, sliced into thick strips)
- 1 lb. mushrooms (thickly sliced)
- 6 garlic cloves (medium, peeled and chopped, not pressed*)
- 2 cups low sodium chicken broth (/stock)
- 2 1/2 Tbsp. Worcestershire sauce
- 3 Tbsp. olive oil (to sauté divided)
- 4 lb. beef brisket
- 2 tsp. sea salt (or to taste)
- 1 tsp. black pepper (freshly ground)
- 1 lb. yellow onions (2 medium sliced into thick strips)
- 1 lb. mushrooms (thickly sliced)
- 6 garlic cloves (peeled and chopped, not pressed*)
- 2 cups low sodium chicken stock (or beef broth)
- 2 1/2 Tbsp. Worcestershire sauce
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Reviews(1)
Are 6 years ago
Super «pulled-consistency». with this recipe you really get the genuin taste of meat, especially if you use a brisket with bones in it. Make sure you taste the broth to taste in particular concerning worchestershire sauce, to get an extra edge to it. I used basic and fresh vefetables as sides to compliment and really enhance the comprehensive meat flavour that this recipe represents.