Brisket Ragù with Mushrooms and Parmesan Mash
Serves 4 to 6
1/4 cup olive oil
1.5kg beef brisket, trimmed
and cut into 4 pieces sea salt and freshly ground black pepper
1 brown onion, sliced 3 garlic cloves, sliced
1l beef stock
1 (400g) tin chopped tomatoes
2 bay leaves
1T tomato paste
1/4 cup dried porcini mushrooms, chopped 300g assorted
800g starchy potatoes, peeled and roughly chopped 50g unsalted butter, softened 1 cup single cream
2 cups finely grated parmesan
1. Preheat the oven to 180°C. 2. Heat 2T oil in a large, heavy-based ovenproof saucepan over high heat. Season the beef with salt and pepper and cook, in batches, for 3 to 4 minutes each side or until browned. Remove from the pan and set aside.
3. Add the onion and garlic and cook, stirring frequently, for 3 to 4 minutes or until the onion is softened. Add the stock, tomatoes, bay leaves, tomato paste and dried porcini and stir to combine.
4. Return the beef to the pan, cover with a tight-fitting lid and transfer to the oven. Cook for 21/2 to 3 hours or until tender. 5. 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. 6. 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, and parmesan, season and mash to combine. Set aside.
7. Heat the remaining oil in a large, non-stick pan over high heat. Add the mushrooms and cook stirring occasionally, for 3 to 4 minutes or until golden. Serve the mash with brisket ragù and the mushrooms.