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one thick rye-toast slice covered with broad tender braised-brisket pieces and brown gravy containing sliced cremini mushrooms on a plain plate, without a top bread slice, mashed potatoes or garnish
Rachel Kim

Open-Faced Beef and Gravy

A fresh brisket gives this open-faced plate broad, tender pieces of beef instead of reheated deli slices. Let the covered braise do its work before you start the mushroom gravy; a roast that still fights the fork needs more time, even if the clock says dinner should be ready. Skim the cooking liquid and measure it before thickening so the gravy coats the meat without turning into paste. Rye toast brings enough flavor to stand up to the mushrooms, and its edges stay useful for dragging through the last spoonful. Set out knives and forks before plating because this is a hot dinner that won’t wait neatly in a sandwich basket.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lb beef brisket flat trimmed of thick exterior fat
  • 1 tbsp neutral oil
  • 3/4 tsp fine salt
  • 1/2 tsp black pepper
  • 1 yellow onion sliced
  • 3 cups low-sodium beef stock plus up to 1/2 cup if needed
  • 1 tsp dried thyme
  • 8 oz cremini mushrooms sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 4 thick slices rye bread

Method
 

  1. Heat oven to 325°F. Season brisket with salt and pepper and brown in oil in a snug Dutch oven for 4 minutes per broad side.
  2. Lift out beef, soften onion in the pot for 5 minutes and add stock and thyme. Return beef, cover tightly and braise for 3 to 3 1/2 hours until a fork slides in easily, usually around 195–205°F; add a little extra stock if the pot starts drying.
  3. Rest beef for 15 minutes and pull into broad pieces, discarding firm fat seams. Strain the cooking liquid, discard spent onion and skim the fat; measure 2 cups, reducing excess liquid or adding a little water if needed.
  4. Brown mushrooms in butter in a skillet over medium-high heat for 8 to 10 minutes. Stir in flour for 1 minute, then gradually whisk in the measured braising liquid.
  5. Simmer gravy for 5 minutes until it coats a spoon. Add brisket and heat gently until steaming hot throughout.
  6. Toast rye on both sides under the broiler for 1 to 2 minutes total. Put one slice on each plate, divide brisket and mushroom gravy over it and serve immediately as four open-faced sandwiches.