Beef Brisket with Lamb Kidneys and Mushrooms
Let's cook some brisket ...
Prepare the brisket by sealing it in a frying pan and a small amount of fat.
Dice up some lamb kidneys and some mushrooms - I like chestnut mushrooms for the stronger flavour. Gently fry these in the remaining oil. Finally, add some chopped onions and whole garlic cloves to the pan and saute for a few minutes.
Transfer the kidney, mushroom, onion and garlic to a slow cooking vessel - I use a tagine; a crock pot or slow cooker would happily suffice.
Place the brisket on top and pour over beer to about half way up the brisket.
Put the lid on the vessel and slow cook for a few hours, turning the brisket every hour.
When you are ready to eat, prepare some vegetables - I like a celeric and daikon mash, tenderstem broccoli and cabbage. Carrots, stringless green beans and peas are also a good accompaniment, the latter being primally acceptable.
Meanwhile, rest the brisket wrapped in tin foil.
Retrieve the kidney and mushroom pieces and wash them clean of any onion matter.
Pour the juices to a suitable container and blend to a thick gravy. Transfer to a pan and bring to the boil, returning the kidney and mushroom to warm through. Add a little arrowroot at the end to thicken.
Plate up - vegetables first, slices of brisket on top and pour over the thick gravy allowing chunks of kidney and mushroom to fall over the dish.