Mushroom and shallot stuffed brisket in honey, thyme and Dijon glaze

• 4 lb. 2nd cut brisket

• 1 box of portobello mushrooms

• 7 shallots, peeled

• 1 onion, peeled

• 4 garlic cloves

• 5 thyme sprigs

• 3 tbsp. Honey

• ⅓ cup dijon mustard

• ¼ cup olive oil

• Salt and pepper

1. Heat the oven (400)

2. In a food processor, place the garlic, onion and half of the mushroom box. Chop.

3. Mix the mustard, honey and oil. 

4. Stuff the brisket with the chopped mushroom mix. Add 3 shallots and some thyme. Season with salt and pepper.

5. Using a bakers’ twine, tie the roast and put the rest of the thyme on top.

6. Spread the dijon and honey mix on the roast.

7. Put the rest of the shallots and mushrooms around the roast.

8. Roast, covered, for 3-3.5  hours.

9. Uncover and roast for 1 more hour.