What you'll need:
- 25g dried porcini mushrooms
- 1.5 kg Beef brisket, rolled and tied
- 6 shallots
- 350g small carrots
- 12 black peppercorns
- 4 bay leaves
- 6 thyme sprigs
- Mashed swede, to serve
Time: 5 hours
Boil the kettle, and pre-heat the oven to 230C. Take your dried mushrooms, and stick them in a heatproof bowl. Cover with boiling water, and leave to soak with a plate over the bowl for 25 minutes. You’ll end up with a deliciously deep and flavourful broth.
Put your brisket - ready rolled and tied (you can buy them like this from most supermarkets, or get your butcher to do it for you) in a casserole dish, and roast in the oven for 25 minutes. Peel and halve the shallots, and scrub and halve the carrots, before adding them to the casserole along with the mushrooms, their broth, the peppercorns, bay leaves and thyme. Drop the heat to 140C, put the lid on the casserole, and cook the meat for 4 hours.
Take the brisket out of the gorgeous-smelling broth, and leave it to rest for at least 10 minutes. Put the casserole on the hob, and turn the heat up to high. Boil the broth and cooking liquids, and allow to reduce by about a third. To serve, slice the broth into thick pieces, plate with the mashed swede, and spoon the broth and vegetables over the top. Mmm.
This beef brisket recipe and a big, buxom, bold and intense Shiraz would make an interesting pairing. Crack open a bottle of the The Hedonist Shiraz 2016 while devouring this dish for a winning match!
There you have it -- an easy recipe for Beef Brisket!
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