Brisket Ragu With Mushrooms And Parmesan Mash
This winter-warmer is full of tender slow-cooked brisket and creamy parmesan mash.
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Cooking tools:
- Potato masher
- Grater
- Kitchen scale
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Fork
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Mixing bowl
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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