Beef Fillet, Braised Brisket, Chestnut Mushrooms

Wed, 23 August 2017

Ingredients

250g beef fillet

1kg beef brisket

1 onion diced

1 stick celery

1 carrot peeled & diced

2 cloves garlic crushed

1 small leek diced

450ml beef or chicken stock

150ml red wine

100ml balsamic vinegar or red wine vinegar

8 chestnut mushrooms

 

Method

Heat oil in a pan, seal brisket on both sides, season with salt and pepper, add onion, celery, carrot, garlic and leek. Cook for 2 / 3 mins, add wine, vinegar and stock. Cook over low heat covered with a lid for 3 hours until tender.

Heat a little vegetable oil over a high heat. Season fillet on both sides and brown on each side for 3 mins. Leave to rest.

Fry mushrooms in a little vegetable oil until gold / brown. Season.