Author Type: Chef
Serves 6
Ingredients –
1.2 kg rolled piece beef brisket, fat trimmed
10g packet dried porcini mushrooms
1/4 cup boiling water
2 tbsp olive oil
1 tbsp plain flour seasoned with salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1 cup burgundy wine (or other red wine)
1 cup beef stock
2 tsp fresh rosemary leaves
25g butter
300g mixed mushrooms, thickly sliced
Mashed potato, roasted baby carrot and parsnips to serve
Method –
Preheat the oven to 180 degrees Celsius. Soak the porcini mushrooms in the boiling water for 10 minutes. Drain, reserving the soaking liquid. Roughly chop the porcini and set aside. Pat beef dry with paper towel and sprinkle with the seasoned flour. Brown the beef on all sides in the fry-pan and then place in the casserole dish. Add the oil to the fry-pan. Stir in the onion and cook for five 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 in the preheated oven for one and a half to two hours or until very tender. Turn the meat over halfway through the cooking time. Just before serving, heat the butter in a fry-pan, cook the mushrooms until golden and tender. Stir into the casserole dish. Cut the brisket into thick slices and spoon over the mushrooms and cooking liquid. Serve with mashed potato, roasted parsnips and baby carrots.
Meat and Livestock Australia, June 2008
