As the crisp autumn breeze begins to whisper through the trees, there’s no better way to embrace the season than with a hearty, slow-cooked meal that warms both heart and soul. The Slow Braised Beef Brisket, bathed in a rich cheese mushroom sauce, is the epitome of comfort food, perfect for cozy weekend dinners. This recipe takes a tender beef brisket, marinated in garlic and thyme, and slowly roasts it to perfection, allowing the flavors to meld and intensify. As the beef cooks, it absorbs the deep, earthy notes of chestnut mushrooms and the subtle sweetness of red wine, creating a dish that’s both robust and refined. But the magic doesn’t stop there. The final touch comes with a luxurious sauce made from melted blue cheese and double cream, creating a silky, savory blanket that envelops each succulent slice of brisket. A sprinkle of fresh chives adds a hint of brightness, while the rich, complex flavors of the sauce make every bite an experience to savor. Serve this dish with your choice of creamy mashed potatoes, buttery pasta, or fluffy rice, and a side of seasonal vegetables to complete the meal. This is more than just dinner—it’s an invitation to slow down, savor the moment, and enjoy the simple pleasures of the season.
🍽️Serve 3-4
Ingredients:
- 600g beef brisket joint
- 3 garlic cloves, peeled and halved
- sprig of thyme
- Ground rock salt
- Ground black pepper
- Olive oil
For the Sauce:
- 1 shallot, finely diced
- 2 bay leaves
- 100g chestnut mushrooms, sliced
- 100ml red wine
- 150ml water
- 125ml double cream
- 10g blue cheese
- Ground black pepper
- Chopped chives (for garnish)
Method:
- Marinate the Beef: Wrap the beef brisket with the halved garlic cloves and thyme sprig. Tightly cover with cling film and refrigerate for at least 12 hours.
- Prepare for Cooking: Remove the beef from the fridge, unwrap, and let it sit at room temperature for 20 minutes. Season with ground rock salt and black pepper.
- Sear the Beef: In an ovenproof sauté pan, heat some olive oil over medium heat. Sear the beef on all sides until browned. Cook with the garlic and thyme, then set the beef aside.
- Cook the Vegetables: Remove the garlic and thyme from the pan. Add the diced shallot and sliced mushrooms to the pan and cook until softened. Deglaze the pan with the red wine.
- Braise the Beef: Add the water to the pan and bring to a boil. Place the beef back into the pan, add the bay leaves, cover with a lid, and roast in a preheated oven at 150°C (fan) for about 2 hours.
- Rest the Beef: Remove the pan from the oven, wrap the beef in tin foil, and let it rest.
- Prepare the Sauce: Remove the bay leaves from the pan and place the pan on the stove over medium heat. Bring to a boil and stir in the double cream and blue cheese until the cheese is fully melted. Season with black pepper.
- Serve: Slice the beef brisket, place it in a serving bowl, and pour the sauce over the top. Garnish with chopped chives.
- Side Suggestions: Serve with your choice of rice, pasta, potatoes, and vegetables.
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