The entree for my mother’s birthday dinner was Brisket Ragu with Mushrooms. It was so easy and full of wonderful flavor. I was able to make it in the morning and have it ready for a mid-afternoon dinner.
The original recipe didn’t call for wine, but I couldn’t imagine not adding a generous splash or two to a beef, tomato, mushroom combination …surely it was a typo omission by the original chef.
The Parmesan mashed potatoes were the perfect accompaniment and the perfect tool to scoop up the tasty sauce.
Because I don’t like rare … even slightly pink meat ,,,, brisket is one of my favorite beef dishes. This will be another recipe for me to use when hubby is craving beef.
- ¼ CUP OLIVE OIL
- 4-5 lbs. BEEF BRISKET, TRIMMED AND CUT INTO 6 PIECES
- SEA SALT AND CRACKED BLACK PEPPER
- 1 LARGE BROWN ONION, SLICED
- 5 CLOVES GARLIC, SLICED
- 1 box BEEF STOCK
- 1 LARGE CAN CHOPPED TOMATOES
- 4 BAY LEAVES
- 3 TABLESPOONS TOMATO PASTE
- ½ CUP DRIED PORCINI MUSHROOMS, CHOPPED
- 1½ CUP BABY PORTABELLA MUSHROOMS, SLICED
- 1 CUP BUTTON MUSHROOMS HALVED
- 1 ¾ lbs. STARCHY POTATOES, PEELED AND ROUGHLY CHOPPED
- 1 Tablespoon UNSALTED BUTTER, SOFTENED
- 1 CUP SINGLE (POURING) CREAM
- 2 CUPS FINELY GRATED PARMESAN
- Preheat oven to 350°F. Heat 2 tablespoons oil in a large, heavy-based ovenproof saucepan over high heat. Sprinkle the beef with salt and pepper and cook, in batches, for 3–4 minutes each side or until browned. Remove from the pan and set aside.
- Add the onion and garlic and cook, stirring frequently, for 3–4 minutes or until the onion is softened. Add the stock, tomatoes, bay leaves, tomato paste and dried porcini and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, and transfer to the oven. Cook for 2 hours and 30 minutes–3 hours or until tender. Remove the beef from the pan and shred the meat using two forks, discarding any fat. Return the meat to the sauce, set aside and keep warm.
- To make the parmesan mash, place the potatoes in a large saucepan of salted cold water and bring to the boil. Cook for 15 minutes or until tender. Drain, return to the saucepan and mash until smooth. Add the butter, cream, parmesan, salt and pepper and mash to combine. Set aside.
- Heat the remaining oil in a large, non-stick frying pan over high heat. Add the portabella and button mushrooms and cook, stirring occasionally, for 3–4 minutes or until golden. Serve the mash with brisket ragù and the mushrooms. Serves 4–6.