Roast beef brisket with mushrooms
|250 g||mushrooms — exotic|
|2||fresh thyme — sprigs|
|lemon — zest and juice|
|2.5 ml||paprika — smoked|
|1.5 kg||beef — boneless brisket|
|45 ml||dijon mustard|
|15 ml||freshly ground black pepper|
|15 ml||coriander — seeds, roasted|
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.
For the brisket:
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.