Mushroom and Beef Brisket Ragù with Creamy Brie Mash

Steps

1. Prep vegetables Bring a pot of salted water to the boil. Bring a full kettle to the boil. Thinly slice onion and mushrooms. Peel and dice potatoes 2cm. Dice brie 2cm.
2. Cook potatoes Cook potatoes in pot of boiling water for 15 minutes, until soft. Drain well and return to pot with cream and 1/4 tsp salt. Mash until smooth. Fold through brie and season to taste (brie does not need to be fully mixed in). Keep warm.
3. Cook ragù Heat a drizzle of oil in a fry-pan on medium-high heat. Add onion and thyme and cook for about 2 minutes. Add mushrooms and ragù spices and cook for 2-3 minutes, until mushrooms are soft. Add red wine/stock and cook for 1-2 minutes, until almost evaporated.
4. Add tomato paste, water measure, beef brisket and 1/4 tsp salt and bring to the boil. Reduce heat to low-medium and simmer for 8-10 minutes, until brisket is hot through and sauce has reduced. Break brisket up as it cooks or shred with two forks.
5. Cook beans Place broccolini in a heat-proof bowl with a pinch of salt and cover with boiling water. Leave to steam for 5-6 minutes until tender. Drain, return to bowl and toss with butter. Season to taste.
6. Serve brie mash topped with beef ragù and broccolini on the side.