Beef Brisket and Mash
By 54155
Published on 13 April 2022
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 meat. Simon recommends cooking the brisket for at least three hours so the meat is falling apart. Part of our Daily Brunch with Ocado recipe collection.Time and servings
3 hrs 20 minsTotal time
4Servings
20 minsPrep time
3 hrsCooking time
Ingredients
- 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
Step 1
Trim the beef and seal on all sides.Step 2
Cook the onions, carrots and celery in beef fat for 12 minutes.Step 3
Add the garlic, then cook for another 2 minutes.Step 4
Add the tomato purée and cook out for 4 minutes.Step 5
Stir in the cayenne, sugar, paprika and cook for another 4 minutes.Step 6
Pour in the beef stock, red wine, brandy, vinegar, thyme and bay leaves. Bring to the boil and cook for 2 minutes.Step 7
Add the beef back to the pot, cover and cook for at least 3 hours, or up to 6.Step 8
To make the mash, heat up the potato, beat in the butter and season well. Stir in the mustard and chives.Step 9
Serve the beef with mash on the side.