French beef brisket pot roast

Method

• 1
  Preheat 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.
• 2
  Heat 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.
• 3
  Return 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.
• 4
  Add 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.