Pot roasted beef brisket with root vegetable mash, parsnip crisps and horseradish
by Food Urchin
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Ingredients
Fresh Meat
1.5kg beef brisket, rolled and tied
Fruit & Vegetables
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
4 garlic cloves, roughly chopped
300g of Maris Piper potatoes, diced
2 parsnips, peeled into wafer-thin strips using a peeler
Spices & Dried Herbs
1 bouquet garni, made of bay, thyme and parsley
Beverages
400ml of red wine, preferably a robust Malbec
Store Cupboard
400ml of beef stock
anchovy fillets, 2–3 (secret ingredient for the gravy)
salt
pepper
Oils & Vinegars
olive oil
fruit and veg
1 large celeriac, diced
Dairy
25g of butter
100ml of milk