Brisket with Mushrooms and Tarragon Brisket with Mushrooms and Tarragon

Brisket with Mushrooms and Tarragon

prep time
15 mins

cook time
3 hours

6 people


  • 1 x 1.3kg lean brisket or silverside joint
  • 2 tablespoons sunflower or rapeseed oil
  • 2 red onions, peeled and chopped
  • 300g mixed mushrooms, cut into quarters
  • 600ml good, hot beef stock
  • 2 tablespoons tomato purée
  • 1-2 tablespoons freshly chopped tarragon
  • 2 tablespoons chilli sauce, optional
  • 1 x 400g can cannelini beans, rinsed and drained
  • 225g Brussels sprouts, halved
  • To garnish:

  • 2 tablespoons freshly chopped flat-leaf parsley


  1. Place the joint on a chopping board and season.
  2. Heat the oil in a large non-stick frying pan and brown the joint all over. Transfer to a large casserole dish suitable for hob and oven.
  3. In the same frying pan, add the onions and mushrooms.  Cook for 2-3 minutes then spoon into the casserole dish.
  4. Add the remaining ingredients, except the beans and Brussels sprouts. Bring to the boil, reduce the heat and cook on the hob or in a preheated oven at 170°C, 150°C Fan, Gas Mark 3 for 2½-3 hours.


A slow cooker version of this recipe is available too.