Braised Brisket With Mushroom-Onion Gravy

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1 ounce dried porcini mushrooms

4 cups water

4 tablespoons olive oil

2 large onions, thinly sliced

1 tablespoon balsamic vinegar

2 cups dry red wine

1 brisket (3 pounds), trimmed of visible fat

Salt and pepper, to taste

2 garlic cloves, smashed

1 teaspoon dried thyme

2 bay leaves

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