Beef Brisket with Mash & Peas
Slow-cooked beef brisket served with creamy mash and peas.
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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 that actually help
Resting matters. Give meat a few minutes off the heat so juices settle.
Read the full method once before you start. Most “fails” are just step-order problems.