INGREDIENTS
2 1/4 lb
beef brisket, trimmed and cut into 1-inch pieces
1
750-milliliter bottle dry red wine, such as Pinot Noir
10
garlic cloves, crushed
Sage leaves from 3 sprigs
Rosemary leaves from 2 sprigs
1/4 cup
vegetable oil
Kosher salt
Pepper
1/2 lb
mixed mushrooms, such as stemmed shiitake, button or oyster, cut into 1-inch pieces
6
celery ribs, chopped
2
medium yellow onions, chopped
2
medium carrots, chopped
1 qt
beef stock or low-sodium broth
Whipped cream and Cheddar-Jalapeño Biscuits, for serving