Beef Brisket with Creamy Mash

A meal to impress!

What you need

Ingredients

2 x Mash Direct mashed potato
1.2kg/2lb 12oz beef brisket joint
2 celery sticks
3 carrots
1 onion
1 tbsp tomato puree
3 cloves garlic
fresh thyme
2 bay leaves
200ml red wine
500ml beef stock
200ml water
2 tbsp gravy granules
salt and freshly ground black pepper
chives for garnish

Recipe method

1. Preheat the oven to 180 degrees celsius.

2. Season the beef with salt and pepper and sear on all sides in a hot pan. Set aside.

3. Prepare vegetables by roughly chopping the onion, celery and carrot.

4. Add a little olive oil into the same pan used before and throw in the chopped veg and garlic. Cook for 5 minutes before adding the tomato puree.

5. Add the red wine to pan and simmer for a further 5 minutes until most of the liquid has evaporated.

6. Return the beef to the pan with any resting juices and add the fresh herbs. Pour the beef stock into the pan and cover. Place in oven for 3 - 4 hours.

7. Once the beef has cooked, remove from saucepan and strain the liquid. Return the liquid to the heat, add the water and gravy granules and allow to reduce.

7. Place the cooked beef into the gravy and pull apart using tongs.

8. Microwave the mashed potato as per cooking instructions and serve below the pulled beef.

9. Sprinkle with chives and cracked black pepper.

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