Beef Brisket with Mash & Peas

Name: Beef Brisket with Mash & Peas
Total time: 240 min
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

Slow-cooked beef brisket served with creamy mash and peas.

240 minbeef · slow-cook · comfortOpen on Instagram ↗

Watch the original video

Open on Instagram

Starts muted. Turn sound on if you want the full clip.

Originally posted on Instagram. 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.

Notes

Resting matters. Give meat a few minutes off the heat so juices settle.