Ingredients
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2 tablespoons extra virgin olive oil
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1.5kg piece beef brisket, trimmed, rolled, tied at 3cm intervals
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2 middle bacon rashers, rind removed, chopped
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1 leek, halved, thinly sliced
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2 garlic cloves, thinly sliced
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6 French shallots, peeled
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1 large carrot, halved, thickly sliced
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250ml (1 cup) red wine
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250ml (1 cup) Massel beef stock
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1 fresh bouquet garni (celery, bay, thyme and parsley)
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450g small Kipfler potatoes, scrubbed, halved lengthways
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150g button mushrooms
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Fresh continental parsley, chopped, to serve
Method
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1Preheat oven to 150C/130C fan forced. Heat 1 tbs of the oil in a large shallow casserole dish over medium-high heat. Season the beef. Cook, turning, for 6 minutes or until browned. Transfer to a plate.
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2Heat the remaining oil in the dish over medium-low heat. Add the bacon and cook, stirring, for 1 minute. Add the leek and garlic and cook, stirring, for 3 minutes or until soft. Transfer to a bowl, reserving the fat in pan. Add the shallot and carrot to the pan and cook, stirring, for 3 minutes or until golden. Transfer to a separate bowl and set aside.
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3Return the bacon mixture and beef to the pan. Stir in the wine, then simmer for 2 minutes or until reduced slightly. Stir in the beef stock and bouquet garni. Cover and transfer to oven. Roast, turning halfway, for 2 hours. Return the shallot and carrot to the pan and roast, covered, for 30 minutes or until the beef is almost tender.
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4Add the potato and mushroom to the pan. Roast, covered, for 40 minutes or until vegetables are tender. Roast, uncovered, for a further 15 minutes. Stand for 10 minutes before sprinkling with the parsley.
Source: taste.com.au
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