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Balsamic pot-roast beef brisket with horseradish mash
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100ml essential Waitrose balsamic vinegar
1.5kg piece Waitrose Aberdeen Angus rolled beef brisket (limited availability)
2 tbsp essential Waitrose olive oil
400g shallots, peeled
2 essential Waitrose celery stalks, roughly chopped
500g essential Waitrose carrots, roughly chopped
500g essential Waitrose parsnips, roughly chopped
2 garlic cloves, crushed
3 thyme sprigs
1 litre beef stock
1.5kg maris piper potatoes, peeled and chopped into 4cm chunks
30g unsalted butter
75ml whole milk
3½ tbsp essential Waitrose hot horseradish sauce
½ x 25g pack flat leaf parsley, chopped
1. Preheat the oven to 140°C, gas mark 1. Pour the balsamic vinegar into a shallow bowl and roll the beef in it; season well. Heat half the oil in a deep ovenproof casserole over a medium-high heat and add the beef. Cook for 1-2 minutes on each side until browned all over; take care as the balsamic can burn easily. Remove from the pan, return to the vinegar bowl and set aside.
2. Heat the remaining oil in the pan over a medium heat and add the shallots, celery, carrots and parsnips. Sauté over a medium-high heat for 5 minutes until beginning to brown. Return the beef to the pan with the vinegar, garlic, thyme and stock. Season, then bring to the boil and cover with a tightly fitting lid. Transfer to the oven and cook for about 3 hours 30 minutes, or until meltingly tender, turning the beef and stirring the vegetables regularly.
3. Meanwhile, make the horseradish mash. Boil the potatoes in salted water for 10-12 minutes until tender, then drain. Return to the pan and allow to dry for 2 minutes, then mash with the butter, milk and horseradish. Season and add the parsley.
4. Remove the beef from the pan and wrap in foil to rest. Place the pan over a high heat and bring the gravy to the boil. Simmer briskly for 20-25 minutes until reduced by half; season. Slice or shred the beef and serve with the vegetables, gravy and horseradish mash.
This recipe appeared in the Waitrose Food magazine app. myWaitrose members can download the Waitrose Food app edition for FREE to their tablet and smartphone. Find out more.
Typical values per serving:
This recipe was first published in November 2015.