Slow roast Lincoln Red beef brisket
Season the brisket, roast both sides in a baking tray with a little oil. Remove the brisket and add all diced vegetables and thyme, cook for 5 minutes. Wet with the red wine and add the brisket, pour all the stock. Cover with aluminum foil and bake in a 90ºC hot oven for 8 hours or overnight.
For the sauce melt the butter in a pan, add the crushed juniper berries and gently infuse for 15 minutes, strain the juniper and add the chopped shallot. Cook for 4 minutes and add the sugar and blueberries. Cook for 1 minute and wet with the vodka, add the cooking liquid from the beef and cook for 10 minutes.
Blend to puree and serve with the brisket. Before serving wash the girolle mushrooms and pan fry with a little oil and salt.