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
- 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
- 1Preheat 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).
- 2Meanwhile, 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.
- 3Cut 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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