Braised brisket of guernsey beef and woodland mushrooms, by Christophe Vincent

28 January 2011
Braised brisket of guernsey beef and woodland mushrooms, by Christophe Vincent

This recipe for braised brisket of guernsey beef, and woodland mushrooms is by Christophe Vincent, Fermain Valley hotel, Guernsey. For more recipes, see our feature, Produce from the Channel Islands.

(Serves 4)

â- 500ml red wine
â- 50ml oil or 50g clarified butter
â- 200g roughly chopped carrots
â- 200g chopped shallots
â- 1 spring thyme
â- 1 bay leaf
â- Salt
â- 750ml veal stock
â- 100g girolles
â- 100g horn of plenty
â- 100g ceps
â- 100g chanterelles
â- 60ml olive oil
â- 30g butter
â- 1 clove of garlic
â- 1 shallot, finely diced
â- 10g flat parsley


Marinate the beef in red wine for 24 hours. Sear the meat on all sides in oil or butter. Take it out of the pan and reserve. Sweat the carrot and shallot mirepoix in the same pan, deglaze with red wine, reduce and add the veal stock. Return the beef to the pan, add the herbs and a little salt. Simmer in a very low oven for 4 hours.

When this is cooked, pass the sauce through a sieve and reduce it. Pan-fry the mushrooms in different pans in olive oil. Sweat the shallots and garlic in butter, add the mushrooms and the flat parsley and serve with the sliced brisket.

Christophe Vincent, Fermain Valley hotel, Guernsey

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