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Ingredients
- Brisket
- 2 ¼ pounds 1855 beef brisket, trimmed and cut into 1-inch pieces
- One 750ml bottle of dry red wine
- 10 garlic cloves, crushed
- Sage leaves from 3 sprigs
- Rosemary leaves from 2 sprigs
- 1/4 cup vegetable oil
- Salt and freshly ground black pepper
- 1/2 pound mixed mushrooms, such as stemmed shiitake, button, or oyster, cut into 1-inch pieces
- 6 celery stalks, chopped
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 1 quart beef stock or low-sodium broth
- Biscuits
- 2 ¼ cups all-purpose flour
- 2 tbsp. sugar
- 2 ½ tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 stick cold unsalted butter, cubed
- 1 cup cold whole milk
- 1 cup shredded aged cheddar cheese
- 1/4 cup finely chopped pickled jalapeños
- 1 large egg, lightly beaten
Instructions
Brisket
- In a large bowl, pour the wine, garlic, sage and rosemary together with the steak.
- Use plastic wrap to cover the bowl, and let it marinade in the refrigerator overnight.
- After marinating, line a plate with paper towel and transfer the meat to it to pat dry, while saving the bowl of marinade.
- Use a fine sieve set over a bowl to strain the win marinade into another bowl. Keep the liquid and remove the herbs.
- Using a large enameled cast-iron casserole, heat the oil on the stove top.
- Use the salt and pepper to season the marinated meat and add half of the meat to the casserole dish in a single layer.
- Cook the meat over medium heat until browned all over, 8-10 minutes, turning occasionally throughout.
- Transfer the meat to a large plate and then repeat with the remaining half of the meat, so the pan isn’t crowded.
- Add the mushrooms, celery, onions and carrots to the pan.
- Cook the mixture over high heat until softened and beginning to brown for about 10 minutes.
- Add the reserved wine to the pan and simmer. Simmer until the mixture is reduced by three-quarters, about 10 minutes.
- Return the meat to the casserole pan with the vegetables and stock, and bring it back up to a simmer. Use a pan cover to cover the casserole and mixture, letting it cook over low heat for about two hours until the meat is tender.
- After two hours, put the stew into bowls for serving, along with the biscuits on the side.
Biscuits
- Place parchment paper on a baking sheet.
- In a large bowl, whisk together the dry ingredients including the flour, sugar, baking powder, baking soda, and salt.
- With the cubed butter, place it throughout the dry ingredients into the bowl, and pinch the butter into the dry mixture until it becomes coarse crumbs. The butter can still be the size of small peas.
- Then add in the milk, cheddar, and jalapeños. Stir the entire mixture until a shaggy dough forms, without overmixing it.
- Lightly flour a cutting board or the counter and put the dough onto it. Knead the dough gently just until it comes together.
- Make a ½-inch thick rectangle out of the dough on the surface. Stamp about a dozen biscuits using a 3-inch round biscuit cutter, using the scraps around the cutter to press together more dough for more biscuits.
- On the parchment paper on the baking sheet, place the cut out biscuits and freeze them for 30 minutes.
- Preheat the oven to 375F.
- Take the biscuits out of the freezer and use the beaten egg to brush on top before baking.
- Bake for about 15 minutes until golden brown. Serve warm on the side of the stew.
Recipe Credit to Food & Wine: https://www.foodandwine.com/recipes/brisket-and-mushroom-stew-cheddar-jalapeno-biscuits and https://www.foodandwine.com/recipes/cheddar-jalapeno-biscuits
