I’ve got a deep appreciation for slow cooked meat. I know this is quite controversial, but I’d much rather have some slow cooked brisket, than a steak. As much as I love a nice, rare piece of steak, there’s nothing better than a really soft piece of meat slow cooked in a delicious sauce. It’s much more satisfying, with more flavour.

This recipe is so great because it encapsulates all those things I love about slow cooked meat, it feeds a crowd and because it uses brisket, is incredibly cheap to make.

Recipe from Delicious Magazine

Ingredients

1. 2-3 tbsp plain flour
2. 1.5kg piece beef brisket, off the
3. bone (either rolled or unrolled is fine)
4. 2 tbsp olive oil
5. 400g streaky bacon or lardons
6. 15 baby onions
7. 75cl bottle good red wine
8. 1 litre good-quality beef stock
9. 1 bouquet garni
10. Knob of butter
11. 600g chestnut mushrooms, cut in half if large
12. Handful chopped fresh flatleaf parsley, to garnish

Method

1. Put the flour onto a large plate and season well. Roll the brisket in the seasoned flour. Heat the oil in a large pan or casserole and brown the meat for a few minutes each side then set aside.
2. Add the bacon or lardons to the pan and fry for a few minutes until starting to colour, then add the whole peeled baby onions and cook for 4-5 minutes, turning regularly.
3. Return the beef to the pan. Add the red wine, stock and bouquet garni and bring to the boil, then cover and simmer for 1½ hours, turning the brisket over occasionally.
4. Heat the butter in frying pan and fry the mushrooms for a few minutes, then add to the casserole and simmer, uncovered for a further 30 minutes-1 hour, until the beef is really tender. Skim off the excess fat.
5. Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.