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Beef Brisket and Mash

By 54155
Simon’s beef brisket and mash is a hearty, winter warming stew, which is perfect for a relaxed weekend meal. Brisket is an inexpensive but tough cut, which needs to be cooked ‘low and slow’ to bring out the best in the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

20 total
  • 225 g of beef stock
  • 50 ml of brandy
  • 4 beef brisket, (4 x 225g)
  • 4 carrots, diced
  • 4 celery sticks, diced
  • 2 onions, sliced
  • 30 g of soft dark brown sugar
  • 3 garlic cloves
  • 15 g of smoked paprika
  • 1 pinch of cayenne
  • 225 ml of red wine
  • 15 ml of cider vinegar
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 stems of parsley
  • 150 g of butter
  • 1 tbsp of dijon mustard
  • 1 bunch of chives, snipped
  • 15 g of tomato purée
  • 450 g of mashed potatoes

Method

9 steps

  1. Step 1

    Trim the beef and seal on all sides.

  2. Step 2

    Cook the onions, carrots and celery in beef fat for 12 minutes.

  3. Step 3

    Add the garlic, then cook for another 2 minutes.

  4. Step 4

    Add the tomato purée and cook out for 4 minutes.

  5. Step 5

    Stir in the cayenne, sugar, paprika and cook for another 4 minutes.

  6. Step 6

    Pour in the beef stock, red wine, brandy, vinegar, thyme and bay leaves. Bring to the boil and cook for 2 minutes.

  7. Step 7

    Add the beef back to the pot, cover and cook for at least 3 hours, or up to 6.

  8. Step 8

    To make the mash, heat up the potato, beat in the butter and season well. Stir in the mustard and chives.

  9. Step 9

    Serve the beef with mash on the side.