I browned a cheap hunk of brisket in my Le Creuset, set it aside, put some strips of pancetta into the pan to render, added chunks of carrot, celery and onion, fried for ten minutes, added a mug full of porcini water along with the chopped fungus, added a glass of red wine which I'd boiled and burned the alcohol from, a bit of seasoning and a bunch of fresh herbs, put the brisket back in and left it in a slow oven for thee hours. I had to hurry up so as not to miss the Liverpool kickoff. Delicious.