A fairly complex beef dish.
Instruction
- Cut 3 lb beef brisket into 2-inch chunks.
- Pat dry beef with paper towel; sear in batches in the hot oil or coconut oil.
- In the remaining oil, sauté 1 sliced carrot and 1 diced onion until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
- Add 2-3 cups red wine and enough stock so that the meat is barely covered. Then add the 2 tablespoons of tomato paste and herbs (1 teaspoon fresh thyme, 2 tablespoons fresh parsley, and 2 bay leaves). Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
- In the last 5 minutes of cooking time, prepare your mushrooms: Heat the coconut oil in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
- Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
- Garnish with parsley.
