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Beef Brisket with Mushrooms and Pearl Onions

Reviewed: Dec. 27, 2011
I just made this fabulous brisket for our Christmas dinner. Doubled the recipe (for 10 adults and 2 kids) and there was almost no beef left afterwards! Everyone raved about the wonderful flavor AND as I cooked it the day before (in an oven bag), then cooled & sliced it , and refrigerated the sauce, it was VERY easy that day. I just sauteed the mushrooms and onions together on Christmas morning. Then removed and discarded the fat from the top of the refrigerated sauce and added most of it to the mushroom mixture and poured the rest of it over the brisket in a huge skillet to warm on the stove, as my ovens were full. It held well. I served the mushroom and onion sauce on the side next to the beef on the buffet table. Will definitely make this again soon. It was SO yummy!
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