80gm bacon, diced
2 tbsp lard
6 golden shallots, finely chopped
4 garlic cloves, finely chopped
2kg oyster blade or point-end brisket, excess fat trimmed, cut into 8cm pieces
750ml red wine, such as Burgundy
500ml(2 cups) veal stock
1 sprig thyme
12 pearl onions
20gm softened butter
20gm plain flour
40ml olive oil
40gm butter, coarsely chopped
300gm button mushroom, quartered
Serve with Paris Mash or buttered steamed potatoes and crusty baguette.
Australian Gourmet Traveller
Heat bacon and half the lard in a large saucepan over medium heat and stir occasionally until fat renders (3-5 minutes).
Add shallot and stir until tender (3-5 minutes), add garlic and stir to combine.
Meanwhile, heat a non-stick frying pan over medium-high heat, add beef in batches and turn occasionally until browned (3-5 minutes), then add to shallot mixture.
Deglaze pan with brandy and 150ml wine (be careful as brandy may ignite), add to beef with remaining wine, stock and thyme, season to taste and bring to the simmer.
Reduce heat to low and simmer until meat is just tender (1½-2 hours).
Meanwhile, heat remaining lard in a frying pan over medium heat, add onions and stir occasionally until golden (3-5 minutes).
Add to beef and cook until tender (20-30 minutes).
Meanwhile, mix softened butter and flour to a paste in a small bowl, add a spoonful of beef sauce and stir to combine, then return to beef mixture and stir until thickened slightly (5-10 minutes).
Heat oil and remaining butter in a frying pan over medium-high heat, add mushrooms, stir occasionally until golden (3-4 minutes), then season to taste.
Serve beef topped with mushrooms.