What you'll need:
- 25g dried porcini mushrooms
- 1.5kg beef brisket, rolled and tied
- 6 shallots, peeled and trimmed
- 350g baby carrots, halved
- 4 bay leaves
- 12 peppercorns
- 6 sprigs of thyme
Put your dried porcini in a cereal bowl, and cover with boiling water. Cover with a plate, and leave to soak for at least twenty minutes - this is going to give you a beautifully flavourful broth.
Put your rolled brisket into a casserole dish, and roast in a pre-heated oven for 25 minutes at 230C. Add your shallots and carrots, along with the broth and mushrooms, and the bay leaves, peppercorns and thyme. Cover with a lid, drop the temperature to around 160C, and cook for four hours.
When the time comes, remove the brisket from the casserole, and put to one side to rest for at least ten minutes. Put the casserole onto your hob, turn the heat up, and stir until the gravy has reduced by a third and thickened. Slice the meat, and serve with the gravy over the top. Delicious!
There you have it -- a perfect recipe for Beef Brisket with Porcini Mushrooms.Yum!
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