Brisket Ragù with Mush­rooms and Parme­san Mash

Serves 4 to 6

Gourmet (South Africa) - - COOKING SCHOOL -

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

mush­rooms, sliced

Parme­san mash

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.

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