Beef brisket is half the price of topside! It tastes divine cooked slowly in the oven in gravy, boosted with mushrooms and sundried tomato paste

SERVES 4 – PREP 15 MINS – COOK 1 HOUR 35 MINS

1tbsp olive oil

750g rolled beef brisket

1 onion, chopped

2 beef stock cubes

300ml red wine

25g porcini mushrooms, soaked in 3tbsp boiling water

2tbsp sundried tomato puree

2 sticks celery, chopped

 

 

1 Heat the oven to 180C or Gas 4. Heat the oil in a flameproof casserole, fry to brown, turning as needed for 5 mins. Add the onions and cook for 5 more mins.

2 Crumble the stock cubes into 450ml boiling water and stir to combine. Pour into the pot with the beef and red wine and bring to the boil.

3 Add the strained mushrooms, sundried tomato puree and celery. Cover with a lid and cook for 1 hour 30 mins until the meat is tender.  Carve and serve with the rich gravy.

Per serving: 362 cals, 15g fat (5g saturated) 3g carbs

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