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
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