The dried porcini will add about three quid to the cost of this dish, but you get a lot of flavour for your money. We ate this with mashed swede, and loads of butter and black pepper.
Serves 6-8
dried porcini 25g
beef brisket 1.5kg, rolled and tied
banana shallots 6
carrots 350g, small ones
black peppercorns 12
bay leaves 4
thyme sprigs 6
swede 1, mashed to serve
Put the kettle on.
Set the oven at 230C/gas mark 8.
Put the dried porcini in a heatproof bowl, then pour the boiling water over it, cover with a plate and leave to soak for 25 minutes.
This will give you a deeply flavourful broth.
Place the rolled and tied brisket in a large casserole - lid off, then put it in the oven and roast for 25 minutes.
Peel and trim the shallots and halve them lengthways.
Scrub and halve the carrots lengthways.
Add them to the casserole together with the porcini and its broth, the peppercorns, bay and thyme, then cover with a lid.
Lower the heat to 160C and bake for 4 hours.
Remove the brisket from its broth and leave to rest for 10 minutes.
Put the casserole over a high heat, bring the contents to the boil and leave until reduced by about one-third.
Slice the brisket into thick pieces, dividing it between deep plates, then spoon over the broth and vegetables.
For the mashed swede
Peel a large swede and cut it into large chunks, pile it into a steamer basket or colander and cook over a pan of boiling water for 20 minutes until soft.
Tip into a bowl and crush thoroughly with a potato masher.
Add a thick slice of butter (about 30g) and lots of coarsely ground black pepper.
Beat firmly with a wooden spoon till fluffy.
Serve in generous mounds in the broth that surrounds the beef.
OR:
- Nigel Slater’s beef brisket recipes | Food | The Guardian
