Oli's roast potatoad in the hole with slow cooked British beef brisket
prep time
40 mins
cook time
3 hours
serves
6 people
Ingredients
For the beef:
- 1.5kg British beef brisket, cut into 5cm/2inch chunks
- 1 tsp salt
- 2 medium onions, peeled and roughly chopped
- 8 garlic cloves, peeled and roughly chopped
- 300ml red wine
- 500ml rich beef stock
- 2-3 tsp cornflour
For the roast potato yorkies:
- 200ml eggs (or 3-4 medium beaten eggs)
- 200ml plain flour
- 200ml whole British milk
- ½ tsp salt
- ½ tsp MSG (mono sodium glutamate)
- 4 x 20cm/8-inch cake tins
- 1kg starchy potatoes, peeled and cut into 4-5cm/1½-2 inch chunks
- 200ml sunflower oil
For the braised red cabbage:
- 1 small red cabbage, finely sliced
- 1 tbsp butter
- 200ml red wine
- 3 tbsp white wine vinegar
- 2 tbsps soft brown sugar
- 2 tsps garam masala
- Salt and pepper
For the cheesy greens:
- 25g butter
- 25g flour
- 250ml whole British milk
- 150g strong hard cheese, e.g. Cheddar, grated
- 1 tsp mustard
- 1 tbsp white wine vinegar
- Salt and pepper
- 2 tbsps panko breadcrumbs
- 100g hard cheese, e.g. Cheddar or Red Leicester, grated
- 200g mangetout
- 200g kale
For the glazed carrots:
- 6 medium carrots, peeled and sliced in half, lengthways
- 1 tbsp butter
- 1 tsp mustard
- 2 tsp honey
- 1 tsp soy sauce
- 2 tsp white wine vinegar
- Salt and pepper
For the garlic mushrooms:
- 6 garlic cloves, minced
- Small handful coriander, finely chopped
- Salt and pepper
- 25g butter, softened
- 1 tbsp sunflower oil
- 12 button mushrooms
For the horseradish mayo:
- 1 tbsp horseradish sauce
- 1 tbsp mayo
- Juice of 1 lemon
Method
- For the beef, season the beef with salt and sear in a large, hot frying pan until brown.
- Lay the onion and garlic in a deep ovenproof dish and add the beef on top.
- Deglaze the beef pan with red wine and add to the beef with the stock.
- Cover and roast at 140°C, 120°C Fan for 3-4 hours until the beef is falling apart.
- For the yorkie roasties, add the eggs, flour and milk into a large bowl with some salt and MSG and whisk to a smooth batter then pour into a jug and leave in the fridge to rest.
- Fill each cake tin with 50ml sunflower oil and heat in the oven at 220°C, 200°C Fan.
- Put the potatoes into a large pan of boiling salted water and cook for 13 minutes then drain and shake to fluff up the outside . Add the potatoes to each cake tin, flip around to coat, and roast for 20 minutes.
- Remove the tins from the oven and pour over the Yorkshire pudding batter, return to the oven, reduce the heat to 200°C, 180°C Fan and roast for 23-26 minutes until the Yorkshire puddings are set and golden brown.
- For the braised red cabbage, fry the cabbage in the butter over medium heat for 3-4 minutes until soft.
- Add the wine, vinegar, sugar, garam masala and seasoning. Cover and simmer for 45 minutes to an hour, stirring every so often.
- For the cheesy greens, melt the butter and add the flour and cook on a low-medium heat for 2 minutes before slowly whisking in all the milk to combine to a smooth bechamel. Add 150g of the cheese then the mustard, vinegar, and seasoning, to taste.
- Boil or steam the mangetout and kale for 2 minutes then drain.
- Transfer to a heatproof dish and pour over the cheese sauce, mix gently, then top with breadcrumbs and the remaining cheese. Pop under a preheated moderated grill for 2 minutes to form a cheesy crust .
