Brisket Bourguignon
Brisket Bourguignon



  • 3 tbsp flour, well seasoned
  • 1.5kg beef brisket off the bone
  • 2 tbsp olive oil
  • 400g chopped bacon
  • 15 baby onions or small shallots
  • 750ml red wine
  • 1 litre beef stock
  • 1 bouquet garni
  • Knob of butter
  • 600g brown mushrooms, halved
  • Handful of chopped parsley
  • Roll the brisket in seasoned flour, then heat some oil in a casserole and brown the meat all over. Set aside. Add the bacon to the pan and fry until coloured, then tip in the peeled baby onions and cook for 5 mins. Return the beef to the pan, add the wine, stock and bouquet garni, bring to the boil, then simmer covered for 90 mins. Turn the brisket occasionally.
  • Heat the butter in a frying pan and fry the mushrooms for a few mins. Add to the casserole and simmer, uncovered, for another 30 mins or until the beef is very tender. Skim off any excess fat, then scatter with parsley and carve the brisket into slices to serve. Enjoy with garlicky greens and buttered mash - nice!
3 hrs
6 serving

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