About this recipe:Comfort food at its best – this richly flavoured Italian-style beef is perfect for a family meal or relaxed entertaining.
15g dried porcini mushrooms
1 tbsp olive oil
800g lean, rolled beef brisket
3 carrots, peeled and cut into matchsticks
2 celery sticks, cut into matchsticks
227g can chopped tomatoes
250ml red wine or beef stock
2 tbsp tomato purée
4 garlic cloves, sliced
1 tbsp dark muscovado sugar
1/2 tsp dried oregano
salt and freshly ground
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat the oven to 180°C (gas 4). Soak the mushrooms in 250ml boiling water in a small bowl for 20 minutes, until softened. Drain, reserve the liquid and coarsely chop the mushrooms.
Meanwhile, heat the oil in a large flameproof casserole over a medium heat, add the beef and brown it all over. Add the carrots and celery to the casserole.
Combine the mushrooms and their soaking liquid, the tomatoes with their juice, the wine or stock, tomato purée, garlic, sugar and oregano in a jug, then pour into the casserole. Season with salt and pepper, then bring to the boil over a medium heat.
Cover the casserole and put it in the oven to bake for 1 1/2 hours or until the meat is tender.
Allow to rest for 10 minutes, then lift out the meat and carve into slices. Serve with the vegetables and sauce.
*Brisket is an economical joint that becomes tender and succulent with long, slow cooking. Topside could also be used. *For convenience, this dish can be made ahead. Put the sliced meat into the sauce with the vegetables, allow to cool, then keep in the fridge. Reheat at 130°C (gas 1/2) for 45 minutes–1 hour until it is thorougly heated through.
This is an amazing recipe. It is very easy to prepare and tastes as good as anything in a restaurant. I took the advice at the end of the recipe, 'Cook Smart' and sliced the beef, returned to the sauce and refridgerated. The next day I reheated as directed for a quick meal. I'm sure this helped the flavours develop even more. This recipe is definately for keeping!! - 14 Oct 2009