Pin It





December 13, 2017

Roast Beef Brisket stuffed with Mushrooms.

Posted on June 6, 2013 by in beef

Print Friendly, PDF & Email

roast beef

Roast beef, the quintessential Sunday lunch, in South Africa served with soetpatat (sweet potato) , cauliflower and white sauce, roast potatoes and green beans. At least that is how Ma Brandt cooks it and no wonder my children refers fondly to this meal as “Brandt-kos”.

Roast Beef in England is a different story, served with the traditional Yorkshire Puddings, tatties and sweet peas. Either way, it is a bring-the-family-together kind of meal.  As we are trying to stay clear of the carbs for a while, I had to make a plan to dolly up the old roast beef so that my family still recognize it as something special.


roast beef

(original image by www.channel4.com)

There are various cuts of beef that is suitable for roasting, but my best cut by far has to  be the  aitch bone or the sirloin, boneless brisket and not to mention the Rib of beef. See, even I find it difficult to chose one!

There are in my opinion two golden rules when you are making roast beef:

* Bring the meat to room temperature before you place it in the oven, never straight from the freezer.

*After roasting, the meat has to rest under a foil tent for at least 15-20 minutes before you cut it. This is to let all the delicious juices that have bubbled up to the surface, seep back into the flesh.

Rolled Beef Brisket with wild Mushrooms 3

So to dolly up my piece of brisket, I wanted to stuff it with something really moist and delicious. Of course it had to be carb-free. On my way to the meat section to pick up my meat, I saw the punnets with wild, exotic mushrooms and had a light bulb moment. The mushrooms would keep the meat moist and at the same time the juices from the meat will flavor those mushrooms for extra earthy goodness. Also remember, brisket is a very fatty meat (which is a good thing right), but ask your butcher to remove some of the layer of fat.  Here goes my latest take on roast beef……

Roast Beef Brisket with Mushrooms

serves 4-6

Ingredients

250 g exotic mushrooms

2 sprigs of fresh thyme

80 g butter

salt and pepper to taste

zest and juice of ½ lemon

2.5 ml smoked paprika

1,5 kg boneless brisket

45 ml Dijon mustard ( optional if following a carb-free diet)

15 ml salt – adjust according to your taste

15 ml black pepper

15 ml dry roasted coriander

mushrooms

Method

Clean the mushrooms with a damp cloth and cut the bigger mushrooms in smaller pieces. Heat the butter in a pan and add the thyme, paprika and mushrooms. Quickly fry while tossing the mushrooms a few times. The heat must be high so that the mushrooms brown before they render juice into the pan and become soggy. Season with salt, pepper, lemon zest and juice. Allow to cool.

Preheat oven to 180 C. Prepare the meat by removing all little bits of fat and unwanted sinew. Smear the inside (not the fat side) of the meat with the mustard or olive oil if you cannot use mustard) Season with half the seasoning. Place the cooled down mushrooms on top and roll up the meat. Tie  it in a few places with butchers twine. Season the outside of the brisket with the remainder of the salt, pepper and coriander and place in a oven casserole. Place the lid on and roast for at least 1,5 hours. This is not meat you will serve rare. Brisket must be soft and cooked properly. Serve with buttery cauliflower mash and vegetables.

roast beef

   

 

Facebook Comments

Tags: , , , , , , , ,

6 Responses to “Roast Beef Brisket stuffed with Mushrooms.”

  1. Ambelene Freemantle 6 June 2013 at 7:37 pm #

    This is worthy of gracying my tBle this weekend

  2. Carolina 7 June 2013 at 6:59 am #

    When Lee sees beef brisket, it reminds her of her father who used to cut it up and pot roast it. It was delicious. Thank you for sharing your as always beautiful photos and recipe!

  3. Anel 9 June 2013 at 8:41 am #

    YUM! Dit is al wat ek kan se. Ek wil in die bord klim en elke stukkie opeet!! Pragtige fotos en lyk wonderlik

  4. Vanilla 10 June 2013 at 8:58 am #

    Buttery cauliflower mash? YUM!! Please share your recipe!

  5. Sheena Mathew 13 June 2013 at 5:21 pm #

    I have to prepare Roast Beef for Fathers Day this Sunday, your recipe can only but be a winner! Thanks Nina, I now have the perfect recipe.


Trackbacks/Pingbacks

  1. Mushrooms-buttery and smokey in a puff pastry tart - My Easy Cooking - June 21, 2017

    […] the punnets of mushrooms! Trust me, the man in your life will kiss your feet if you prepare this Roast Beef Brisket with Mushrooms for him! I got some serious feet kissing when I prepared this simple Chicken and Mushroom Stew, so I will […]

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>