Beef Brisket In A Mushroom Wine Sauce - cooking recipe

Ingredients

4 -5 lbs beef brisket, fat removed
3/4 teaspoon groarsely ground pepper
1 tablespoon olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 lb mushroom, cut into quarters
3/4 cup dry red wine
1 tablespoon Dijon mustard
3 tablespoons cornstarch
1/4 cup cold water

Preparation

Sprinkle beef with 1/2 teaspoon of pepper. Heat oil in frying pan; brown brisket on all sides.
In crock pot, add onion, garlic, mushrooms with rosemary and pepper sprinkled on top.
Place brisket on top of vegetables.
Mix wine and mustard; pour over brisket.
Cover and cook on Low for 8 - 10 hours.
Place brisket on a platter and keep warm.
Skim of fat from cooking liquid and discard. Blend cornstarch and water.
Turn crock pot to High and slowly pour in cornstarch mixture; blend well. Cover and cook for additional 2 to 3 minutes or until sauce is thickened.
Slice brisket across the grain. Serve with gravy.