Brisket Ragu With Mushrooms And Parmesan Mash

Name: Brisket Ragu With Mushrooms And Parmesan Mash
Ingredients: ¼ cup (60ml) olive oil; 1.5kg beef brisket, trimmed and cut into 4 pieces; sea salt; cracked black pepper; 1 brown onion, sliced; 3 cloves garlic, sliced; 1 litre beef stock; 1 x 400g can chopped tomatoes; 2 bay leaves; 1 tablespoon tomato paste; ¼ cup (5g) dried porcini mushrooms, chopped; 200g Swiss brown mushrooms, sliced; 100g chestnut mushrooms; 800g starchy potatoes, peeled and roughly chopped; 50g unsalted butter, softened; 1 cup (250ml) single (pouring) cream; 2 cups (160g) finely grated parmesan

www.donnahay.com.au

This winter-warmer is full of tender slow-cooked brisket and creamy parmesan mash.

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Ingredients

¼ cup (60ml) olive oil
1.5kg beef brisket, trimmed and cut into 4 pieces
sea salt
cracked black pepper
1 brown onion, sliced
3 cloves garlic, sliced
1 litre beef stock
1 x 400g can chopped tomatoes
2 bay leaves
1 tablespoon tomato paste
¼ cup (5g) dried porcini mushrooms, chopped
200g Swiss brown mushrooms, sliced
100g chestnut mushrooms
800g starchy potatoes, peeled and roughly chopped
50g unsalted butter, softened
1 cup (250ml) single (pouring) cream
2 cups (160g) finely grated parmesan

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Brisket Ragu With Mushrooms And Parmesan Mash

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