brisket ragù with mushrooms and parmesan mash
- ¼ cup (60ml) olive oil
- 1.5kg beef brisket, trimmed and cut into 4 pieces
- sea salt and cracked black pepper
- 1 brown onion, sliced
- 3 cloves garlic, sliced
- 1 litre beef stock
- 1 x 400g can chopped tomatoes
- 2 bay leaves
- 1 tablespoon tomato paste
- ¼ cup (5g) dried porcini mushrooms, chopped
- 200g Swiss brown mushrooms, sliced
- 100g chestnut mushrooms
- 800g starchy potatoes, peeled and roughly chopped
- 50g unsalted butter, softened
- 1 cup (250ml) single (pouring) cream
- 2 cups (160g) finely grated parmesan
- Preheat oven to 180°C (350°F). Heat 2 tablespoons oil in a large, heavy-based ovenproof saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches, for 3–4 minutes each side or until browned. Remove from the pan and set aside.
- Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until the onion is softened. Add the stock, tomatoes, bay leaves, tomato paste and dried porcini and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, and transfer to the oven. Cook for 2 hours and 30 minutes–3 hours or until tender. Remove the beef from the pan and shred the meat using two forks, discarding any fat. Return the meat to the sauce, set aside and keep warm.
- To make the parmesan mash, place the potatoes in a large saucepan of salted cold water and bring to the boil. Cook for 15 minutes or until tender. Drain, return to the saucepan and mash until smooth. Add the butter, cream, parmesan, salt and pepper and mash to combine. Set aside.
- Heat the remaining oil in a large, non-stick frying pan over high heat. Add the Swiss brown and chestnut mushrooms and cook, stirring occasionally, for 3–4 minutes or until golden. Serve the mash with brisket ragù and the mushrooms. Serves 4–6.
There are no comments for this entry yet.