• Slow-cooked brisket on roasted garlic mash

    Serves: 6
    Cooking Time: 3 hours

    Ingredients

    • STOCK
    • 3L water
    • 1 onion
    • 1 whole garlic head, halved
    • 2 carrots
    • 1 lemon, halved
    • 1 packet pickling spice
    • 40g thyme
    • salt and black peppercorns, to taste
    • 2kg pickled brisket
    • MASHED POTATOES
    • 1kg potatoes, peeled and halved
    • 1 garlic bulb
    • 500ml (2 cups) milk
    • 20g (2 tbsp) butter

    Instructions

    1

    Add all stock ingredients to a pot. Add the brisket and bring to a boil. Cook until soft, about 2 hours. Drain and set aside.

    2

    Boil the potatoes until soft.

    3

    Preheat the oven to 180°C.

    4

    Pour the milk into a roasting dish. Cut tips off the garlic bulb and place upside-down in the milk. Cover with foil and roast in the oven for 1 hour.

    5

    Mash the potatoes with butter and roasted garlic. Serve the brisket together with the mashed potatoes.

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