brisket & veg mash pie

Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised for a couple of hours using a slow cooker or in your oven, at a low temperature.
Cooked right, brisket is rendered soft with incredible flavor. The meat falls apart and easily shreds, which makes this the perfect cut to cook in advance and freeze to use for pies, quesadillas, tacos or served on top of baked potato or mash. I also often use pulled brisket to serve with pappardelle pasta in a red wine & garlic sauce.

My inspiration for this dish came from a favorite in my home, Shepherd’s pie. I used pulled brisket from my freezer that I cooked for 4.5 hours in a delicious home made BBQ sauce and added chopped, streaky bacon to enhance the flavor.

ingredients | serves 4-6 | easy
600g cooked brisket, roughly chopped or pulled
1 white onion, chopped
4 garlic cloves, chopped
200g streaky bacon, sliced
2 large carrots, cubed
3 leeks, chopped
2 stalks rosemary, leaves chopped
2 bay leaves
1C frozen peas
Handful fresh parsley, chopped
1 can crushed tomato
2T Worcester sauce
2T tomato paste
2C beef stock
1T brown sugar
1/2t salt
1t black pepper
2T olive oil
1T butter

for the mash
6 medium potatoes, cubed
1 garlic clove, halved
4T butter
1/3c sour cream or normal cream
salt to taste
white pepper to taste

Preheat the oven to 180 degrees C.
Heat one tablespoon of olive oil in a large oven proof skillet and fry the bacon until almost crispy. About five minutes. Heat the remaining one tablespoon of olive oil & butter in the same skillet and saute the onion until glossy. Add the tomato paste, stir and cook for one minute.
Add the carrots, leeks, garlic, rosemary & bay leaf, stir to coat and cook for a further two minutes.
Tip the cooked brisket into the pot and stir. Add the crushed tomato, Worcester sauce, sugar, salt & pepper and simmer for about five minutes while stirring.
Pour the beef stock into the pot and bring to a light boil. Turn the heat down and simmer for the mixture for about 20 – 25 minutes, occasionally stirring, until the carrots are tender and the sauce has thickened slightly.
Remove the pot from the heat, stir the frozen peas through the mixture and set aside.

For the mash
Bring a large pot of salted water to the boil and cook the cubed potato and garlic clove until very soft.
Strain and tip the potatoes back into a dry pot. Place the pot on medium heat and dry the potatoes for about four minutes, tossing every now and again.
Add the butter and sour cream or normal cream and mash everything together.
Add salt & pepper to taste.
To remove small lumps, rapidly whisk until smooth.

Spoon the mashed potato onto the meat mixture and smooth it out with a spatula. Use a fork to make grooves/patterns in the mash.
Place the pot, uncovered, into the preheated oven and bake for about twenty minutes until the surface is lightly browned.

Serve with a garden salad.

From my kitchen to yours, with love x


beef brisket

This cut is most definitely one of the least tender cuts of beef but when braised or slowly roasted (low & slow) it is rendered soft and has the most incredible flavour!
I was lucky enough to get a very large piece of brisket from my local butcher. A whole 4.6kg of brisket! So I portioned it, wrapped it and placed it in my freezer for a next occasion. One piece, however, was on my dining table last night. And it was sublime! The warm earthy flavours of the spices it was marinated in worked well with the skillet potato & sweet potato and, of course, was the perfect meal for a chilly winters evening.
The low and slow method is very important here so give it the full four hours as per my recipe. You will not regret it.
I also requested my butcher to remove the bone, which was ideal when slicing the meat.

ingredients | serves 4 | easy
1.3kg beef brisket, bone removed
Olive oil
2t paprika
2t ground coriander
2t mustard powder
1t garlic powder
1/4t salt
1/2t black pepper
1 onion, peeled and roughly chopped
1 large carrot, roughly chopped
2T brown sugar
2T tomato paste
3 garlic cloves, whole
3 bay leaves
1.5C red wine
chicken stock (about 2 cups depending on the size of your roasting tray)
corn flour if necessary

how to
In a bowl, mix together the paprika, coriander, mustard powder & garlic powder. Drizzle about three tablespoons olive oil over the brisket and gently rub it into the meat on all sides.
Tip the spice marinade onto the brisket and rub it in using your hands, covering the meat on all sides. Cover with clingfilm and refrigerate for one hour.
Remove the meat from the fridge and leave to come up to room temperature.
Preheat the oven to 180 degrees C.
Heat oil in a large oven proof skillet or tray big enough to hold the brisket. Brown the brisket on all sides, about five minutes per side. Remove the brisket and set aside.
Add a knob of butter to the same skillet without wiping it clean. Sauté the onion for about two minutes. Add the carrot and cook for one minute, stirring.
Add the tomato paste & brown sugar to the skillet and cook the mixture for about three minutes, caramelising the onion & carrot. Add the garlic, stir through and then deglaze the pan with the red wine. Leave to simmer for about three minutes. Add the bay leaves, salt & black pepper. Now pour the chicken stock around the brisket, just more than halfway up.
Tightly wrap the skillet with tin foil or cover with a tight fitting lid.
Place into the oven and roast for 4 hours.
Once cooked, leave to rest for about ten minutes, loosely covered with tinfoil. Meanwhile, using an immersion blender, blitz the stock and vegetable mixture and then strain through a sieve into a sauce pot.
Bring the mixture to the boil and then to a medium simmer. Taste and season. Thicken with corn flour if needed. (Two teaspoons corn four with two teaspoons water.).
Using a serrated knife, slice the brisket flat, against the grain.

Serve with skillet vegetables and couscous or roasted root vegetables.

From my kitchen to yours, with love x