Beef brisket and mushrooms in burgundy

Beef brisket and mushrooms in burgundy Beef brisket and mushrooms in burgundy Preparation time: 20 minutes
Cooking time: 2 hours
Serves: 6

INGREDIENTS:

1.2kg rolled piece Beef brisket, fat trimmed
10g packet dried porcini mushrooms
¼ 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:

1. Preheat the oven to 180 degrees celsuis. Soak the porcini mushrooms in the boiling water for 10 minutes. Drain, reserving the soaking liquid. Roughly chop the porcini and set aside.

2. 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.

3. Add the oil to the fry-pan. Stir in 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.

4. Bring to the boil, remove from heat and pour over the Beef. Cover casserole dish tightly and cook in the preheated oven for 1½-2 hours or until very tender. Turn the meat over halfway through the cooking time.

5. Just before serving, heat the butter in a fry-pan, cook the mushrooms until golden and tender. Stir into the casserole dish.

6. Cut the brisket into thick slices and spoon over the mushrooms cooking liquid. Serve with mashed potato, roasted parsnips and baby carrots.

WARM UP TO BEEF THIS WINTER

With winter on the way, it’s time to bring Beef from the barbecue to the cooking pot, and swap kebabs and wraps for comforting casseroles and satisfying stews.

While Beef is a family favourite all year round, the colder weather brings the perfect excuse to indulge in the rich, hearty dishes that warm the palate and satisfy our appetites.

And there is no better way to warm up than by indulging in one of these scrumptious Beef meals.

Tip - the best slow simmer Beef cuts include chuck, topside, shin, brisket and skirt. For quick braising use round medallions or round steak (also known as knuckle) or oyster blade.

Meat & Livestock Australia. For more recipe suggestions please go to www.themainmeal.com.au