Scotch Beef Brisket Bourguignon with Colcannon Dumplings Recipe

Ingredients

• 1-2 tbsps vegetable oil
• 800g Scotch Beef brisket, trimmed of fat and chopped into chunks
• 100g pancetta
• 15g unsalted butter
• 300g chestnut mushrooms, wiped clean and halved or quartered if large
• 100g silverskin onions from a jar, rinsed
• 1 onion, diced
• 2 large carrots, peeled and diced
• 2 celery sticks, diced
• 3 garlic cloves, finely chopped
• 1 heaped tbsp plain flour
• A small bunch of thyme
• A few parsley stalks
• 3 bay leaves
• 350ml red wine
• 400ml beef stock
• A handful flat leaf parsley, chopped for garnish (optional)