Beef Brisket Bourguignon

• 1 pack Silver Fern Farms Beef Brisket
• 1 tbsp olive oil
• 75g pancetta or streaky bacon, roughly chopped
• 1 small onion, finely chopped
• 1 carrot, cut into chunks
• 2 garlic cloves, crushed
• 1 tbsp flour
• ¾ cup red wine
• 1 ½ cups beef stock
• 1 tbsp tomato paste
• 4 baby onions or shallots, peeled and left whole
• 1 bouquet garni (1 bay leaf, 4 sprigs parsley including stalk, 2 sprigs thyme tied together with string)
• 1 tbsp butter
• 150g button mushrooms, halved
• ¼ cup chopped parsley
• Pasta or mashed potatoes, to serve

Beef Brisket Bourguignon Method

1. Preheat the oven to 180°C (160°C fan forced). Remove the Silver Fern Farms Beef Brisket from the pack and allow to rest for 10 minutes at room temperature. Cut into 3cm chunks.
2. Heat the oil in a Le Creuset Cast Iron Casserole over medium heat. Cook the pancetta for 3-4 minutes until it is crisp and browned. Remove from the casserole pot and drain on paper towels.
3. Add the beef to the casserole pot in batches and sear until brown on all sides. Remove and set aside.
4. Add the chopped onion, carrot and half the garlic to the casserole pot and cook for 3-4 minutes until softened. Return the pancetta and beef to the casserole pot with ½ teaspoon salt and some freshly ground black pepper. Sprinkle over the flour then toss well and cook, stirring, for 2-3 minutes.
5. Stir in the red wine, beef stock and tomato paste, then add the baby onions and the bouquet garni. Bring to a simmer, then cover and transfer to the preheated oven. Cook for 3 hours, stirring occasionally.
6. During the last 5 minutes of cooking, heat the butter in a frying pan over medium heat. Add the remaining garlic and cook for 1 minute. Add the mushrooms and season with a little salt and pepper. Cook, stirring, for 5 minutes until the mushrooms are tender and browned. Stir into the casserole pot.
7. Remove the bouquet garni and sprinkle with chopped parsley before serving with pasta or mashed potatoes.

Slow Cooker Method

Cook for 4-5 hours on High or 7-8 hours on Low, or until the meat  is tender, and add the mushrooms in the last 5 minutes of cooking.