Brisket With Sherry-Glazed Mushrooms recipe

Brisket With Sherry-Glazed Mushrooms

Brisket With Sherry-Glazed Mushrooms

Because brisket tastes best when cooked slowly, it's perfect for do-ahead partying.
Prep Time 30 mins
Cook Time 8 hrs
Total Time 8 hrs 30 mins
Course Main Course
Cuisine Australian
Servings 8 people
Calories 101 kcal


  • 2.5 kg brisket
  • 255 ml red wine
  • 2.5 garlic heads
  • 1.5 bay leaf


  • Just pop it in the 250°F oven until your visitors come. The perfect toppings would be mashed potato and a crunchy leaf salad.
  • Preheat the oven to 250°F. In a grill pan, lay the brisket, drop the wine over it, distribute the garlic in the pan.
    Add 4.2 ounce water into the saucepan, season beef to taste, and cook until the brisket is extremely soft, adding a little water as needed. Put down to rest, covered in heavy-duty foil for roughly 20 minutes.
  • Next, melt butter in a non-stick skillet over medium-high heat until foaming for the Sherry-glazed mushrooms. Stir in the garlic and mushrooms until they are just soft and golden.
    Cook until the Sherry has reduced to a sauce. Season with salt and pepper to taste.
  • Thinly slice the brisket, cover with mushrooms, sprinkle with onion and garnish.


Nutritional value:
  • 101 calories
  • 5g protein
  • 11g carbs
  • 2g fiber
  • 4g sugar
  • 5g fat
  • 2g saturated fat
  • 173mg sodium
Keyword brisket

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Thanks for visiting my website. My name is Roger Lee, and I am a 30-year-old man with a hybrid blood of Chinese and Russian. I decided to set up this site to share with everyone my love and passion for open-air cuisine. It all started when my parents opened a restaurant and I had the chance of getting exposed to the art of outdoor cooking.
This website aims at sharing about my hobby, recipes, and tips for cooking to everyone. Try them out and tell me about your experience.

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