The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Beef brisket with Sherry-glazed mushrooms

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.

You'll need

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.

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Big oak-aged Argentine malbec.

Featured in

May 2015

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.