I recently created a spread of Autumn recipes that featured in Parenting Magazine in New Zealand - this was one of my favourites...
Braised Beef with White Button Mushrooms
2 Tbsp butter
1 Tbsp and 1 tsp mixed dried herbs
2 bay leaves
1 ½ cup red wine
2 ½ cups chicken, vegetable or beef stock or broth
600g white button mushrooms
- Cut the brisket against the grain into 2 inch squares. Dry each piece of beef on paper towels and set aside.
- Prepare the carrot and onion; peal each vegetable and thinly slice them. Set aside.
- Heat a half tablespoon of butter in the bottom of a casserole pot. When the butter is slightly sizzling, add half the beef pieces and brown on all sides. Set aside. Add another half tablespoon of butter and repeat with the last batch of beef.
- Add the carrot, onion, 1 Tbsp dried herbs, and bay leaves to the same casserole.
- Turn the heat to low and cover for five minutes, or until the vegetables soften. If they start to dry out before they have softened, add 2 Tbsp of water to the casserole and cover for the remaining time.
- Add the beef and its juices to the vegetables, plus the wine and 2 cups of stock. Stir well and cover for 3 ½ - 4 hours, or until the beef shreds when pierced with a fork. Check the beef every 40 minutes to check it is not drying out.
- Meanwhile, turn the oven to 180 degrees.
- To prepare the onions, peal, cut in half, and thinly slice each half.
- Melt the remaining butter on medium heat in a saucepan, add the onions and cover for 10 minutes.
- Add the last of the dried herbs and ½ cup of stock. The onions are ready when they are soft, but still hold their shape. Set aside.
- To prepare the mushrooms, rub each mushroom with a paper towel to remove dirt and grit. Cut the storks off each one, then cut them into quarters.
- Place the mushrooms on an oven tray, drizzle with oil, and place in the oven for 10 – 15 minutes, or until they start to release their juices. Set aside. When your beef is tender to the touch, turn off the heat.
- Using a sieve, strain the mixture into a smaller saucepan. Remove the beef from the sieve, set aside, and press down on the remaining vegetables to release all the juices into the saucepan. Discard the contents of the sieve.
- Place the saucepan containing the juice on the stove and reduce the liquid by one quarter on medium heat.
- Add the beef, onion mixture, and mushrooms. Mix well.
- You may like to reduce the sauce more while the beef and vegetables are in the saucepan by simmering for 10 minutes. Alternatively, heat the braised beef and serve.
Serve this delicious winter meal alongside a sweet potato mash, on a bed of couscous, or as I have done, with roasted potatoes and steamed green beans.
Feed, nourish, value yourself.