Beef brisket with Sherry-glazed mushrooms

AT A GLANCE

  • Serves 6 - 8 people

Brisket is best cooked long and slow, so this is ideal for do-ahead entertaining - put it in the oven in the morning and forget about it until your guests arrive. A parsnip or potato purée and a crisp leaf salad would be the ideal accompaniments here.

  • 2 kg piece beef brisket
  • 250 ml dry red wine
  • 2 heads of garlic, cloves separated, unpeeled
  • 1 fresh bay leaf
  •  
  • Sherry-glazed mushrooms
  • 70 gm butter
  • 1 garlic clove, crushed
  • 1 tsp thyme
  • 300 gm mixed mushrooms (such as chestnut, king brown and Swiss brown), larger ones thickly sliced
  • 60 ml (¼ cup) sweet Sherry
01   Preheat oven to 100C. Place brisket in a roasting pan, pour red wine over, then scatter garlic around the pan and add bay leaf. Pour 125ml water into pan, season brisket to taste and roast, adding a little more water to the pan as necessary, until brisket is very tender (8 hours). Cover with foil and set aside to rest (15-20 minutes).
02   Meanwhile, for Sherry-glazed mushrooms, heat butter in a large frying pan over high heat until foaming (1-1½ minutes). Add garlic, thyme and mushrooms, and stir until just tender and golden (2-4 minutes). Add Sherry and cook until reduced to a glaze (2-4 minutes). Season to taste.
03   Cut brisket into thick slices, top with mushrooms, drizzle with pan juices and serve with roasted garlic cloves.

Topics:

MAIN, MUSHROOMS, BEEF, DRINK SUGGESTION, AUTUMN, SHERRY, RED WINE, GARLIC, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

Drinking Suggestion:

BIG OAK-AGED ARGENTINE MALBEC. , suggested by MAX ALLEN

FEATURED IN

May 2015

May 2015

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