PORCINI POT ROAST BEEF BRISKET

INGREDIENTS

25g dried porcini mushrooms

2 tbsp rapeseed oil

2kg boned and rolled beef brisket

400g banana shallots, halved if large

3 garlic cloves, bashed and peeled

4 carrots, thickly sliced

3 celery sticks, thickly sliced

300ml red wine

2 bay leaves

2 sprigs thyme

500ml rich beef stock

2 tsp sugar

2 tbsp balsamic vinegar

To thicken the jus

2 tbsp plain flour

1 tsp oil

1 tbsp butter, softened

METHOD

1. Preheat the oven to 160°C/140°C fan assisted/Gas 3. Place the mushrooms in a small bowl, pour over 100ml boiling water and set aside. Preheat a flame-proof, deep casserole dish on the hob, add the oil and sear the beef all over until a rich nutty brown. Set to one side.

2. Add the shallots, garlic, carrots and celery to the same pan, adding more oil if needed. Cook over a medium heat for 5 minutes until nicely coloured. Add the wine, bring to the boil and bubble for 5 minutes to cook off the alcohol. Tie the herbs together and add to the pan. Return the beef to the pan, add the stock, sugar and balsamic vinegar and cover and cook in the oven for 3-3½ hours until tender.

3. Remove the beef and vegetables from the casserole, cover and keep warm. Skim off any fat from the cooking liquid. Combine the flour, oil and butter to make a paste. With the casserole on the hob on a steady simmer, gradually whisk small pieces of paste into the liquid. Bring to the boil and then simmer for 2-3 minutes until thickened and rich. Check the seasoning. Return the beef and vegetables to the pan.