Rolled Brisket, (1-1.5kg)

Ingredients

Serves 6

1 - 1.5kg rolled beef brisket
2 onion, chopped
2 sticks of celery chopped
3 garlic cloves, chopped
4 tablespoons olive oil
700ml passata
500ml local ale
700ml beef stock
4 tablespoons honey

To Serve:

Pickled red onion (be cool and make your own!)
Pickled gherkins or cornichons
Horseradish Sauce (make your own by mixing sour cream and grated horseradish)
Homemade rough chips

Cooking the Brisket:

1. Remove from fridge 60 minutes before cooking, to make sure it’s at room temperature

2. Preheat your oven to Fan 130°C

3. Grab your brisket, remove the net/string and unroll it

4. Roughly chop the onions, celery and garlic

5. Place your roasting tin or pot on the hob, medium-high heat with a glug of oil

6. Sear the brisket until golden on all sides then remove the brisket from the pan/tin

7. Add some more oil, the onions and the celery to the uncleaned pan/tin and fry until golden

8. Add the chopped garlic and cook for a further 1 minute

9. Now add the local ale, beef stock, honey and passata and mix to combine

10. Bring the mixture to a simmer before adding the seared brisket

11. Place the lid on your pot or tinfoil if using a roasting tin

12. Place in the oven for about 5 hours or until the meat is tender and shreds easily with two forks

13. Once cooked, remove the brisket and set aside while you make the gravy

14. Place your pot/tin on the hob, medium/high and reduce to thicken the sauce (20 mins)

15. You might opt for blitzing the sauce with a stick blender (we do!)

16. Now shred your brisket with two forks and return the shredded meat to the sauce to heat through (5 mins)

To Serve:

1. Layer one in your serving dish; homemade chunky chips

2. Layer two; shredded brisket with the cooking sauce

3. Layer three; pickled onions

4. Layer four; pickled cornichons

5. Layer five; a dollop of horseradish sauce

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