3 hours
1 tablespoons extra-virgin olive oil
6 ounces (170g) bacon, roughly chopped
3 pounds (1 1/2 kg) beef brisket, cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
12 small pearl onions (optional)
3 cups red wine like Merlot
2-3 cups beef stock
2 tablespoons tomato paste
1 beef bullion cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
- Preheat oven to 350°F (175°C).
- Heat oil in a large dutch oven. Sauté the bacon over medium heat until crisp and browned. Transfer and set aside.
- Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove.
- In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
- Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender.
- In the last 5 minutes of cooking time, heat the butter in a medium-sized pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper. Once they are browned, set aside.
- Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
- Return the beef mixture back into the dutch oven. Add the mushrooms over the meat.
- Remove any fat off the sauce and simmer for a minute or two, skimming off any additional fat which rises to the surface.
- You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
- Pour the sauce over the meat and vegetables, and serve with mashed potatoes, rice or noodles.