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BEEF BRISKET ENGLISH POTATO RELISH RECIPE
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Ingredients
- 4 pounds ½beef brisket boned, rolled, and tied
- Sea salt and freshly ground black pepper
- olive oil
- 1 carrot peeled and roughly chopped
- 2 celery stalks trimmed and roughly chopped
- 1 in head of garlic cuthalf horizontally
- 1 tsp black peppercorns
- 1 tsp Cloves
- 1 tsp freshly grated nutmeg
FOR THE NEW POTATO RELISH
- 1 pound new potatoes of a similar size
- 1 small cauliflower cut into florets
- 10 ounces green beans topped and tailed
- 1 carrot peeled and grated
- 1 small shallot peeled and thinly sliced
- 3 scallions trimmed and finely chopped
- Pinch of ground turmeric
- 1 tsp –2English mustard powder to taste
- 1 Tbsp grainy mustard
- 1 tsp –2honey to taste
- 3 Tbsp. white wine vinegar
- cup ½olive oil
- Sea salt and freshly ground black pepper
Ingredients
FOR THE NEW POTATO RELISH
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Instructions
- Preheat the oven to 275°F.
- Season the brisket all over with salt and pepper. Heat a large flameproof casserole dish or high-sided roasting pan on the stovetop. Add a glug of oil and brown the meat in the hot pan for about 5 minutes until colored on all sides. Turn the heat down to medium, add the carrot, celery, garlic, and spices and stir them through the oil at the bottom of the pan.
- Pour in enough water to almost cover the brisket. Bring to a boil, then cover tightly. Transfer the dish to the preheated oven and leave to cook for 3–4 hours, turning the meat halfway through, until it is very tender. Remove the meat from the cooking liquor and allow to rest for 20 minutes.
- Meanwhile, make the salad. Boil the new potatoes in salted water for about 15 minutes until tender and cooked through. Blanch the cauliflower and green beans by dropping them into boiling salted water for 2 minutes until their rawness has been removed but they are still crunchy. Refresh immediately in cold water.
- Mix together the carrot, shallot, scallions, and turmeric and add the potatoes, cauliflower, and green beans. To make the dressing, stir the mustard powder into the grainy mustard, making sure there are no lumps. Add the honey and vinegar, mix well, then slowly pour in the oil, stirring as you do so to thicken. Dress the salad and season with salt and pepper to taste.
- Slice the rested brisket and serve with the salad.
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