Cast Iron Beef Brisket, Shiitake Mushroom Gravy & Mom’s Biscuits

5lbs of Beef Brisket
1 TB of Olive Oil
2 T of Salt
1 TB of Black Pepper
3lbs of Shiitake Mushrooms – de-stemmed
1 Cup of Diced Carrot
1 Cup of Diced Celery
2 Cup of Diced Onion
1 t of Dry Thyme
3 Bay Leaves
1 Cup of Red Wine
24 Ounce Can of Tomatoes
½ Cup of Diced Potatoes
¼ Cup of Orange Zest
2 Tablespoons of Lemon Zest

Method of Preparation: 
Preheat Oven to 275 degrees. Pre Heat Cast Iron Pan. Pour oil into pan and sear deep brown meat. Remove Meat onto Plate. Saute Carrots, Celery and Onions until onions are translucent. Remove vegetables and saute mushrooms until wilted – remove to plate. Place Meat in Pan (or Pot), vegetables on top. Add wine and spices. 

Cover and cook for 1 ½ Hour. Add Mushroom and tomato and potatoes, orange and lemon zest. Cook for 1 ½ hours. Remove Meat and Mushrooms. Puree all vegetable mix and season. Cut brisket. Place mushrooms on top. Add gravy.