I used Bruce Aidells Holiday Beef Brisket with Onions as my starting point, added components from other recipes and tweaked.
Preheat oven to 325 F.
I used a 3 lb. brisket. Eyeballed the amount and rubbed the meat with kosher salt, black pepper, and Hungarian paprika.
Soak 1/2 cup dried porcini mushrooms in 1 c. hot water until softened. Remove shrooms and coarsely chop. Strain soaking liquid to remove grit, reserve.
In a roasting pan place :
3 horizontally halved and coarsely chopped leeks (tender white and light green parts)
4 good sized carrots coarsely chopped
4 ribs of celery coarsely chopped (reserve leaves if any)
1 bulb of garlic, cloves separated and peeled
Follow directions for browning the meat, I eyeballed the amount of oil.
Place browned meat over the vegetables in the roasting pan.
Deglaze pan with 1 C. dry vermouth or white wine. Add 1 C. rich chicken broth and strained mushroom soaking water. Stir in 1 large can crushed Italian tomatoes, the rehydrated mushrooms, 3 bay leaves, and dried thyme and marjoram, perhaps 2 tea. each (Omitted oregano from original recipe). Once well-heated pour over the meat and vegetables in the roasting pan. Cover pan and place in oven.
Cooked covered for 1 hour.
Cook uncovered for 30 minutes.
Spoon leeks over the meat, cook uncovered 30 min. more.
Push leeks back under liquid.
S/P to taste
Reserved celery leaves, chopped
small box of button or cremini mushrooms, roughly sliced.
Cover the roasting pan and braise 2 hours.
Start checking for doneness. Once meat is done remove from the roaster and let it rest. Put the uncovered pan with sauce/veg back in oven uncovered. Let it cook down to the consistency you desire.
Notes: You want about half of the meat above the liquid. So depending upon pan size, meat size, etc. the amount of liquid needed may vary. It’s pretty flexible.
I chop the vegetable fairly large so they don’t turn to mush. If you like more tooth to them you may wish to add at the 2 hr. point. I like that the leeks and garlic cook away and just add great flavor.
The original recipe called for 350 F oven. I felt 325 allowed the meat to reach that succulent tender but holds a slice point.
I’ve served over mashed potatoes, polenta, noodles. The meat makes very nice sandwiches.
This last time I ran out of vermouth so used rice wine for the rest of the amount. Worked just fine!
Hope I noted the tweaks and timing correctly. I tend to jot down my ingredients in a rough code with + and - to let me know when to adjust from my usual desired quantities. My usual is whatever looks right proportionally!
This freezes well too.