Stuffed Brisket

Preheat oven to 250°F. In a sauté pan over low heat, add olive oil, chopped shallots, chopped garlic and crushed garlic. Sauté until soft and translucent, about 8 minutes. Add porcini powder and stir to combine. Turn up the heat and add red wine and soy sauce. Cook until reduced by half. Let cool completely. Add panko and parsley. Set aside.

Lay the brisket on a cutting board with the grain running up and down. Use a long knife such as the Wusthof Super Slicer, holding the knife blade flat so that it’s parallel to the board. Make a horizontal cut into the side of the brisket through the thickness, stopping short of the opposite edge, taking care not to cut all the way through.

Open up the meat like a book so you have a large rectangular slab. Pound brisket until thin and even. Season generously with salt and pepper. Spread panko mixture over the surface. Roll up brisket and tie with butchers’ twine. Sprinkle once again with salt and pepper.

Heat a large skillet over medium-high heat, add olive oil, then sear the brisket roll on all sides to brown (about 2 minutes each side). Set pan aside to deglaze for pan sauce. Remove the brisket and wrap tightly in aluminum foil. Place in a roasting pan and roast for about an hour and 20 minutes, until the internal temperature of the roast is 135°F. Let the roast rest for about 10 minutes before slicing.

Set the skillet over low heat. Add 1/2 cup chicken stock to the pan. Using a wooden spoon, stir gently to loosen the bits from the pan and dissolve into the sauce. Add the red wine and salt and pepper to taste. Spoon over brisket and serve.