Beef Brisket with Mash & Peas
Slow-cooked beef brisket served with creamy mash and peas.
240 minbeefslow-cookcomfort
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Originally posted on Instagram
Method
- Season the brisket generously with salt and pepper.
- Sear on all sides in a hot pan until browned.
- Add sliced onions, garlic, stock and herbs to a roasting dish or pot, then nestle in the brisket.
- Cover and cook low and slow until the meat is tender and shreddable.
- Boil potatoes until soft, then mash with butter, milk or cream, salt and pepper.
- Heat peas in salted water or butter.
- Shred the brisket and serve over mash with peas and some of the cooking juices.
Ingredients
- 1–1.5 kg beef brisket
- 2 onions and 3 garlic cloves, sliced
- 800 ml beef stock or broth
- 2 tbsp tomato paste (optional)
- 2 bay leaves and a few sprigs thyme
- 1 kg potatoes, for mash
- Butter and milk/cream for mash (to taste)
- 300 g frozen peas
- Salt and black pepper
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General cooking guidance only – not medical or clinical nutrition advice.