Slow-cooked brisket with wild mushrooms

The forequarter cut brisket is best cooked long and slow making it ideal for one-pot dishes; it also marries well with a variety of flavours including mushrooms and tomatoes

Serves 6

Ingredients:

60ml (4 tbsp) olive oil

Salt and pepper

2kg beef brisket, trimmed and cut into 6 pieces

2 onions, sliced

½ a garlic bulb, cut horizontally

4 carrots, peeled and grated

2 litres beef stock

2 x 400g cans chopped tomatoes

60ml (4 tbsp) molasses

15ml (1 tbsp) tomato paste

150g (1 cup) sliced wild mushrooms

4 large brown mushrooms, sliced

15ml (1 tbsp) dried oregano

100g goat’s cheese, to serve

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Method:

1) Heat the oil in a heavy-based saucepan over a high heat. Season the beef and brown on both sides. Remove and set aside.

2) Add the onions, garlic and carrots to the pan and cook until soft.

3) Add three-quarters of the stock together with the tomatoes, molasses, tomato paste, mushrooms and oregano and stir to combine.

4) Return the beef to the pot and cover. Cook on a medium heat for around 2-3 hours until tender. Add more stock if needed.

5) Serve hot, with goat’s cheese crumbled over.