Brisket Bourguignon Recipe

Ingredients

• 1 three-pound brisket
• 1 bottle of dry red wine, preferably Burgundy
• Salt and pepper
• 1 tablespoon flour
• 2 tablespoons olive oil
• 3 slices of thick-sliced, center cut bacon, roughly diced (for a kosher brisket, substitute the bacon with 1-2 tablespoons olive oil)
• 8 ounces sliced mixed mushrooms, including oyster, shitake, and cremini
• 2 large onions, cut into thick rings
• 6 carrots, cut into 1-inch pieces on the diagonal
• 2 cloves garlic, chopped
• 5 sprigs thyme
• 1 bay leaf
• 1/3 cup cognac
• 1 tablespoon tomato paste
• 2 cups beef stock

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