Brisket with Porcini Mushrooms

A small handful of dried mushrooms adds lots of flavor to this comforting main course.

If you are a real mushroom fan, add a cup of sliced sautéed mushrooms to your plate just before serving.

Prep time: 15 minutes

Cook time: 2½ hours (largely unattended)

6 servings

1 ounce dried porcini mushrooms

1 tablespoon canola oil

1 4- to 5-pound beef brisket

2 medium onions, thinly sliced

3 garlic cloves, pushed through a press

1 (14½-ounce) can reduced-sodium beef broth

1 bay leaf

½ teaspoon salt

¼ teaspoon pepper

Place mushrooms in a small microwavable bowl with ¾ cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature.

Heat oil in a large Dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more.

Remove mushrooms from water and reserve liquid. Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit.

Pour beef broth and mushroom liquid into Dutch oven. Add bay leaf, salt, and pepper. Cover, reduce heat to low, and cook 2½ to 3 hours, until brisket is tender. Transfer brisket to a cutting board. Let beef rest 10 minutes before slicing.

Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices and serve with cooking juices.

Per Serving:

Carbs 7.5g

Fiber 1.5g

Net Carbs 6g

Protein 66g

Fat 68g

Calories 9

Found page 261 of Atkins for Life.