This brisket version of beef stroganoff will earn its keep each and every time. Traditionally beef stroganoff is a dish where tender pieces of beef are cooked just until done but still tender and then finished in tangy sour cream and mushroom sauce. Topped over buttery egg noodles, it's easy to see its appeal. In this version, brisket is cooked long enough until those intramuscular fats within the muscle break down and tenderly baste the more lean sections of the cut; what you end up with is nothing short of carnivorous perfection. Perhaps what makes this recipe even better is that it can be made a full day in advance; in fact, it is highly encouraged to do so to allow for flavours to really develop and meld together.
Beef Brisket Stroganoff 10 Steps
Lightly season the entire exterior of the brisket with kosher salt and black pepper.
Heat a large braising pot or Dutch oven on medium high heat. Add in the vegetable oil and then carefully place the seasoned brisket piece in the centre. Begin browning on all sides, approximately 8-10 minutes in total.
Remove the browned brisket and discard any excess fat, leaving just enough to lightly and evenly coat the bottom of the pot. Lower the heat to medium, add in the sliced onions, cover with a lid and cook for 5-6 minutes stirring occasionally until the onions have lightly browned and softened.
Add in the minced garlic and tomato paste. Continue to cook for another 2-3 minutes.
Deglaze with the red wine scraping up all the browned bits in the bottom of the pot. Add in the grainy mustard, Worcestershire sauce, beef stock, bay leaves and thyme sprigs. Carefully place the browned brisket as well as any accumulated juices back into the pot. Bring to a gentle boil, cover with a lid and cook in a preheated 325°F for 2 ½ - 3 hours (flipping the piece of brisket halfway if the allotted liquid did not completely cover it). The brisket should be just fork tender, but not falling apart. Note: If preparing the day before, allow the brisket to cool in the liquid completely before refrigerating. The next day remove the cold brisket from the sauce, slice and then return back into the finished sauce to rewarm.
Remove the bay leaves as well as thyme sprigs and cooked brisket from the cooking liquid and allow it to rest on a cutting board, loosely covered with aluminium foil while the sauce is being finished.
Begin cooking the egg noodles according to package directions, strain and toss with 2 tablespoons of the unsalted butter as well as half of the chopped parsley.
Heat remaining unsalted butter and the olive oil in a separate pan and begin cooking the sliced mushrooms until softened and lightly browned. Season with kosher salt and pepper and add to the brisket cooking liquid.
Make a slurry by combining the cornstarch and cold water and mix with a fork until even. Bring the brisket liquid to a simmer and add in half of the cornstarch slurry to start, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the sour cream until even. Adjust seasoning with salt and pepper.
Slice the cooled brisket and serve with the finished sauce as well as buttered egg noodles and additional chopped parsley. If the brisket has cooled too much simply rewarm the slices in the finished sauce.