Sponsored: Miso-braised brisket with 19 Crimes | Sainsbury`s Magazine

Ingredients

• 30g dried porcini mushrooms
• 1½ beef stock cubes
• 1.5kg beef brisket joint
• 3 tbsp vegetable oil
• 2 large onions, sliced
• 300g chestnut mushrooms, quartered
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 200ml 19 Crimes The Uprising red wine
• 1 x 180g pack cooked chestnuts, halved
• 3 tbsp miso paste
• 1 tbsp light soy sauce
• 1 tbsp clear honey
• mashed potatoes and seasonal greens, to serve