Imported from Instagram

Braised Beef Brisket with Creamy Mashed Potatoes

Name: Braised Beef Brisket with Creamy Mashed Potatoes
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 4 servings
Cuisine: British
Ingredients: 3.5 tbsp Olive oil (Source gives a range of 3–4 tbsp; midpoint represented.); 750 g Beef brisket (Cut into chunks about 2 inches in size.); 2 Celery (Sticks, diced.); 0.5 White onion (Large; diced.); 1 Carrot (Large; diced.); Garlic (Named in the method, but no amount or preparation is specified.); 2 tbsp Tomato paste; 0.25 tsp Ground cumin; 0.5 tsp Salt (For the beef.); 0.5 tsp Black pepper; 300 ml Red wine; 500 ml Beef bone broth or stock (Use beef bone broth or stock; brand suggested in source.); 4 sprigs Fresh thyme (Some fresh thyme.); 2 tbsp Salted butter (For the sauce.); 1 kg Potatoes (Weigh peeled and raw; peel and quarter before boiling.); 80 g Salted butter (For the mashed potatoes.); 160 ml Double cream (Heavy cream equivalent.); 0.5 tsp Salt (For the mashed potatoes.); Chives (A handful, chopped; for serving.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Slow-braised beef brisket is served with buttery, cream-enriched mashed potatoes and a glossy red-wine sauce. Chopped chives finish this hearty comfort-food meal.

4 servings290 minBritish

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Ingredients

3.5 tbsp Olive oil (Source gives a range of 3–4 tbsp; midpoint represented.)
750 g Beef brisket (Cut into chunks about 2 inches in size.)
2 Celery (Sticks, diced.)
0.5 White onion (Large; diced.)
1 Carrot (Large; diced.)
Garlic (Named in the method, but no amount or preparation is specified.)
2 tbsp Tomato paste
0.25 tsp Ground cumin
0.5 tsp Salt (For the beef.)
0.5 tsp Black pepper
300 ml Red wine
500 ml Beef bone broth or stock (Use beef bone broth or stock; brand suggested in source.)
4 sprigs Fresh thyme (Some fresh thyme.)
2 tbsp Salted butter (For the sauce.)
1 kg Potatoes (Weigh peeled and raw; peel and quarter before boiling.)
80 g Salted butter (For the mashed potatoes.)
160 ml Double cream (Heavy cream equivalent.)
0.5 tsp Salt (For the mashed potatoes.)
Chives (A handful, chopped; for serving.)

Steps

1
Heat a large pot over medium-high heat and add the olive oil.
2
Add the beef chunks in a single layer as practical. Brown them on each side, then lift them out and set aside.
3
Add the diced celery, onion, and carrot to the pot. Stir and cook for a few minutes.
4
Add the garlic, tomato paste, cumin, ½ teaspoon salt, and black pepper; stir to combine.
5
Return the beef to the pot. Pour in the red wine and beef bone broth or stock, then add the thyme sprigs.
6
Reduce the heat to a simmer and cook for about 4 hours, until the beef is very soft and flakes apart.
7
As the beef nears readiness, bring a large pot of water to a boil. Add the peeled, quartered potatoes and boil for about 15–20 minutes, until a knife passes easily through the center.
8
Drain the potatoes, then mash them. Add the 80 g salted butter, double cream, and remaining ½ teaspoon salt; mix until combined.
9
When the beef is ready, remove it from the pot. Strain the cooking liquid into a separate pan.
10
Simmer the strained liquid over medium heat until thickened, about 10–15 minutes.
11
As the sauce thickens, add the 2 tablespoons salted butter and stir to combine.
12
Return the beef to the sauce and turn to coat it.
13
Serve the mashed potatoes on plates, top with the beef and some sauce, and finish with chopped chives.

Notes

Garlic is named in the method but omitted from the ingredient list, so its quantity is unspecified. The source does not state how much water to use for boiling the potatoes.