Brisket Ragu With Mushrooms And Parmesan Mash | Donna Hay

Ingredients

• ¼ cup (60ml) olive oil
• 1.5kg beef brisket, trimmed and cut into 4 pieces
• sea salt and 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