Rolled piece of beef brisket cooked with porcini mushrooms and burgundy wine
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 2 hour s

Ingredients
1 1/4 kg rolled piece beef brisket, fat trimmed
10 g dried porcini mushrooms
1/4 cup boiling water
2 tbsp olive oil
75 g pancetta, roughly chopped
1 tbsp flour seasoned with salt and pepper
1 onion, chopped
2 cloves garlic, crushed
1 cup burgundy wine
1 cup beef stock
2 tsp fresh rosemary leaves
25 g butter
300 g mixed mushrooms, thickly sliced
mashed potato, roasted baby carrot and parsnips to serve

Method
1. Preheat the oven to 180oC. Soak the porcini mushrooms in the boiling water for 10 minutes.
2. Drain, reserving the soaking liquid. Roughly chop the porcini and set aside.
3. Heat 1/2 of the olive oil in a large frypan and add the pancetta. Cook for 5 minutes or until the pancetta is golden.
4. Place in a casserole dish. Pat beef dry with paper towels and sprinkle with the seasoned flour.
5. Brown the beef on all sides in the frypan and place in the casserole dish.
6. Add the remaining oil to the frypan. Stir in the onion and cool for 5 minutes over a medium heat until golden. Add the garlic, rosemary, wine, beef stock, porcini and soaking liquid and stir.
7. Bring to the boil and pour over the beef. Cover tightly and bake in the oven for 1½ – 2 hours or until very tender. Turn the meat over halfway through cooking.
8. Just before serving, heat the butter in a frypan and pan-fry the mushrooms until golden and tender. Stir into the casserole. Cut the brisket into thick slices and spoon over the mushroom and pancetta cooking liquid.

Serving Suggestion:
Serve with mashed potato, roasted parsnips and baby carrots.

Courtesy of themainmeal.com.au