Preparation Time 20 minutes
Cooking Time 2 hours
1¼ kg rolled piece beef brisket, fat trimmed
2 tbsp plain flour
10 g pkt dried porcini mushrooms
¼ cup boiling water
1 onion, chopped
2 cloves garlic, crushed
1 cup burgundy wine (or other red wine)
1 cup beef stock
2 tsp fresh rosemary leaves
25 g butter
300 g mixed mushrooms, thickly sliced
mashed potato, baby carrot and parsnips to serve
- Preheat the oven to 180°C. Season the flour with salt and pepper. Pat beef dry with absorbent paper and sprinkle with the seasoned flour. Heat a large frypan over a medium-high heat, add a little oil. Brown the beef on all sides. Remove and place beef in a large, deep casserole dish.
- Soak the porcini mushrooms in the boiling water for 10 minutes. Drain, reserving the soaking liquid. Roughly chop the porcini and set aside.
- Reheat the frypan, add a little oil, add the onion and cook for 5 minutes over a medium heat until golden. Add the garlic, rosemary, wine, beef stock, porcini and soaking liquid, stirring up residue from the base of the pan.
- Bring to the boil, remove from heat and pour over the beef. Cover casserole dish tightly and cook for 1½-2 hours or until very tender. Turn the meat over halfway through the cooking time.
Just before serving, heat the butter in a frypan, cook the mushrooms until golden. Stir into the casserole dish.
- Cut the beef brisket into thick slices and spoon over the cooking liquid. Serve with mashed potato, baby carrots and parsnips.
- Don’t rush the initial stage of browning the meat. This will make this dish rich in colour and flavour.
- Best slow simmer beef and veal cuts: Beef – chuck, boneless shin/gravy beef, shin, brisket, skirt (diced or rolled and seasoned) osso bucco, and oxtail. Veal – shin bone-in/osso bucco, shoulder, neck, knuckle, shank