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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.

By Lisa Featherby
  • 25 mins preparation
  • 8 hrs cooking plus resting
  • Serves 6 - 8
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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
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


  • 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.