Oli's roast potatoad in the hole with slow cooked British beef brisket Oli's roast potatoad in the hole with slow cooked British beef brisket

Oli's roast potatoad in the hole with slow cooked British beef brisket

prep time
40 mins

cook time
3 hours

6 people


  • 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


  1. For the beef, season the beef with salt and sear in a large, hot frying pan until brown.
  2. Lay the onion and garlic in a deep ovenproof dish and add the beef on top.
  3. Deglaze the beef pan with red wine and add to the beef with the stock.
  4. Cover and roast at 140°C, 120°C Fan for 3-4 hours until the beef is falling apart.
  5. 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.
  6. Fill each cake tin with 50ml sunflower oil and heat in the oven at 220°C, 200°C Fan.
  7. 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.
  8. 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.
  9. For the braised red cabbage, fry the cabbage in the butter over medium heat for 3-4 minutes until soft.
  10. Add the wine, vinegar, sugar, garam masala and seasoning. Cover and simmer for 45 minutes to an hour, stirring every so often.
  11. 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.
  12. Boil or steam the mangetout and kale for 2 minutes then drain.
  13. 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 .