Braised Beef with Truffle Mash Potato by Chef Keith – Cookerlogy

Ingredients

• 250 g Australian Beef Brisket
• 100 g Smoked Bacon
• 50 g Carrots
• 5 White button mushrooms
• 1 Yellow Onion
• 5 Cloves Garlic
• 250 ml Beef / Chicken stock
• 50 ml Oyster sauce
• 2 tbsp Soy Sauce
• 1 tbsp Tomato Paste
• 1 dash of Shiau Xing Wine
• 1 tsp Pepper
• 300 g Russet Potatoes
• 150 ml Milk
• 100 g Butter
• 50 g Cream
• Truffle Oil, Salt & Pepper