Poor man’s boeuf bourguignon

Method

1. Put the flour onto a large plate and season well. Roll the brisket in the seasoned flour. Heat the oil in a large pan or casserole and brown the meat for a few minutes each side then set aside.
2. Add the bacon or lardons to the pan and fry for a few minutes until starting to colour, then add the whole peeled baby onions and cook for 4-5 minutes, turning regularly.
3. Return the beef to the pan. Add the red wine, stock and bouquet garni and bring to the boil, then cover and simmer for 1½ hours, turning the brisket over occasionally.
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4. Heat the butter in frying pan and fry the mushrooms for a few minutes, then add to the casserole and simmer, uncovered for a further 30 minutes-1 hour, until the beef is really tender. Skim off the excess fat.
5. Garnish with chopped parsley, then carve the brisket into slices and serve with buttered mashed potato.