Beef brisket with Sherry-glazed mushrooms

The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.
Beef brisket with Sherry-glazed mushroomsBen Dearnley
6 - 8
8H 25M

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.


Sherry-glazed mushrooms


1.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).
2.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.
3.Cut brisket into thick slices, top with mushrooms, drizzle with pan juices and serve with roasted garlic cloves.

Drink Suggestion: Big oak-aged Argentine malbec. Drink suggestion by Max Allen.


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