Beef Brisket with Shiitake Mushrooms and Red Wine Sauce

Ingredients

• 3 pound brisket boneless
• 0.5 cup beef consomme 
• 0.5 cup cooking wine dry red
• 2 tablespoons flour all-purpose
• 0.5 pound mushroom caps fresh
• 1 large garlic clove minced
• 1 teaspoon horseradish prepared
• 0.3 cup catsup 
• 2 small onions thinly sliced
• 0.8 teaspoon pepper divided freshly ground
• 0.8 teaspoon salt divided
• 2 tablespoons vegetable oil 
• 2 tablespoons water 

Equipment

• frying pan
• slotted spoon
• slow cooker

Directions

1. Trim excess fat from brisket. Rub brisket with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown brisket on both sides in hot oil in a large skillet over medium-high heat.
2. Place half of onion slices in bottom of a 6-quart electric slow cooker. Top with mushrooms.
3. Combine red wine and next 4 ingredients; stir well.
4. Drizzle half of red wine mixture over mushrooms; top with brisket.
5. Place remaining half of onion slices on top of brisket.
6. Drizzle with remaining red wine mixture. Cover and cook on HIGH 1 hour. Reduce to LOW, and cook 9 hours.
7. Remove meat to a serving platter; keep warm.
8. Remove vegetables with a slotted spoon; set aside. Reserve 2 cups liquid in slow cooker.
9. Stir together flour and water until smooth; stir into reserved liquid. Cover and cook on HIGH 15 to 20 minutes.
10. Add vegetables, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir well.
11. Serve wine sauce over brisket.