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Brisket a la Bourguignonne


  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a heavy-bottomed casserole (or pot that can go into the oven) and brown the brisket all over. Remove and season.
  • Add a little more oil to the pan, if needed, and gently saute the onions, mushrooms and bacon until lightly coloured, regularly tossing. Then add the flour and briefly cook, continually mixing. Pour in the red wine and stock and add the tomato paste, bay leaves, thyme, balsamic, seasonings and garlic. Mix well and bring to the boil. Then return the brisket, cover and cook in the oven for about 2-2½ hours until very tender. 
  • When the meat is almost ready, add the butter and cream to the mash and cook in the microwave on high for about 3 mins. Stir well.
  • To serve, mound the mash on individual plates and top with plenty of the stew.


  • olive oil
  • 1 kg brisket, unrolled & cut into big pieces
  • sea salt & freshly ground pepper
  • 12 baby onions, peeled
  • 12 button mushrooms
  • 1 x 2 cm thick piece of bacon, cut into lardons
  • 2 tbsp plain flour
  • ½ bottle red wine
  • 2 cups chicken stock
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • a good splash of balsamic vinegar
  • 2 large garlic cloves, crushed
  • mashed potato
  • a dollop of butter
  • a dollop of cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm