Golden & crispy on the outside, moist & tender on the inside, this fried brisket is the stuff dreams are made of.
Ingredients Servings: 4+
- 1 Grass-Fed Point-End Brisket
- 1 C Water
- 1 C Red Wine
- 1 Bay Leaf
- 2 slices Dried Porcini Mushroom
- ½ Carrot
- ½ Onion
- 1 lb sliced Cremini Mushrooms
- ¼ t finely minced garlic
- 2 T Marsala
- 1 T Butter
- 2 Eggs
- ¼ C EVOO
- 1 C Panko Breadcrumbs
- 1 T Ground Dried Porcinis (grind some dried porcinis in a spice grinder)
- AP Flour
- Salt & Pepper
Preheat your oven to 300˚F.
Trim some of the fat from the brisket and, if necessary, cut it into smaller portions that will fit into your braising pot.
Cut the ½ onion into wedges. Peel the ½ carrot, and cut it into 1” thick rounds.
Season the brisket with salt & pepper. Sear the brisket in an oiled frying pan until each piece has a nice brown crust on each side.
Pour the red wine and water into a pot. Add the dried porcini pieces, bay leaf, carrot, onion and brisket.
Bring the liquid to a boil on the stove, then cover the pot and move it to the oven to braise until tender enough to insert a paring knife without effort (approximately 4 hours).
When the brisket is tender, remove it from the pot and let it rest on a clean plate. Strain the braising liquid & reserve it.
Crush the panko to make the pieces smaller. Mix them with the ground porcinis. Beat the eggs together in a bowl. Fill another bowl with some all purpose flour.
Cut the brisket into slices that are a quarter inch thick. Dip each slice in the flour.
Dip the floured slices in the egg, then the panko.
Dip the panko-crusted slices in the egg again, then in the panko one final time.
Saute the cremini slices in oil until they start to soften, then add the butter and continue to cook. Once they’ve given up their liquid and cooked down, add the marsala and garlic. Continue to cook until most of the marsala has evaporated.
Pan fry the breaded brisket slices until golden brown & crispy, then set them on paper towels to drain..
Simmer the braising liquid until it thickens.
Serve the fried brisket, drizzled with the braising liquid sauce, alongside the mushrooms.